You Can Cook 24 – Blueberry, elderflower, and lemon pots

Patricia shows you how to make a beautiful desert perfect for a Summer day that you can prepare and cook in less than 30 minutes. It serves 6 and Patricia even offers a substitution for elderflower, should any of you not be drinkers of elderflower cordial.

She pairs it with the first movement of Nigel Kennedy’s performance of Vivaldi’s Summer.

225g pack Waitrose & Partners
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 or any biscuits or none and sprinkle over the top of the pots. Can make up to 48 Hrs. ahead

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