zoom Blueberry, elderflower & lemon pots
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    Blueberry, elderflower & lemon pots

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    Blueberry, elderflower & lemon pots

    A delicious finish to any meal, and perfect to make ahead for a dinner party. Light and fruity, with a crunchy amaretti sprinkle, this is one easy pud you’ll turn to time and time again.

    • Preparation time: 15 minutes, plus at least 6 hours chilling
    • Cooking time: 10 minutes
    • Total time: 25 minutes, plus at least 6 hours chilling

    Makes: 6

    Ingredients

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

    Method

    1. 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.

    2. 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.

    3. Just before serving, lightly crush the amaretti biscuits and sprinkle over the top of the pots. 


    Cook’s tip
    These are the perfect get-ahead desserts. You can make them up to 48 hours in advance and chill in the fridge until ready to serve.

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    This recipe appeared within the April 2019 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores

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