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

4 out of 5 stars(2) Rate this recipe

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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

Method

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.