Blueberry, Elderflower & Lemon Pots

Image and recipe courtesy of Waitrose & Partners

A delicious summery pud that’s perfect for dinner parties!

  • 225g blueberries
  • 125g caster sugar
  • 300ml double cream
  • 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.
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