Blueberry, elderflower & lemon pots

Name: Blueberry, elderflower & lemon pots
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 225 g blueberries; 1 tbsp elderflower cordial; 125 g caster sugar; 300 ml double cream; 2 2 lemons, zest and juice; 300 g Greek natural strained yogurt; 6 amaretti biscuits

3.5 out of 5 stars(4) Rate this recipe

Makes6
CourseDessert
Prepare15 mins
Cook10 mins
Total time25 mins
Plusplus at least 6 hours chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

225g blueberries
1 tbsp elderflower cordial
125g caster sugar
300ml double cream
2 2 lemons, zest and juice
300g Greek natural strained yogurt
6 amaretti biscuits

Mix the blueberries and elderflower cordial in a small saucepan. Heat gently, shaking occasionally, until the berries let out some juices and are coated in a light syrup – about 3-4 minutes. Divide between 6 glasses or ramekins (about 175ml in volume) and chill while you make the lemon cream.
Rinse out the pan and add the sugar, cream and lemon zest. Set over a medium heat and stir together. Bring to the boil, then simmer for a couple of minutes. Take off the heat and stir in the lemon juice and yogurt until combined. Pour through a sieve into a jug. Carefully pour into the glasses over the blueberry compote and chill for at least 6 hours or overnight until set firm.
Just before serving, lightly crush the amaretti biscuits and sprinkle over the top of the pots.