Only four ingredients go into these special little puds, which can either be made ahead or only 30 minutes before you want to eat them.
SERVES 6 – 30 minutes
– 300–312g jar good-quality lemon curd.
– zest 1 lemon.
– 300ml pot whipping or double cream.
– 25g/1oz lemon shortbread or crunchy lemon-flavoured biscuits, plus extra to serve (optional).
Step 1:Put two-thirds of the lemon curd into a large bowl with the lemon zest and cream, then beat with an electric whisk until it just holds its shape. Dribble over the rest of the lemon curd and divideamong six small glass pots or glasses, marbling the curd through as you go. Sit the pots on a small tray, cover the whole lot with cling film and freeze for 20 minutes. (If you want to make these ahead of time just keep them frozen and transfer to the fridge 30 minutes before you want to serve them.).
Step 2:Put the biscuits in a strong plastic bag, if using to decorate, and bash to crumbs with the end of a rolling pin. When you’re ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy), top with crumbs and serve with extra biscuits, if you like.
Note : PER MOUSSE 354 kcals, protein 2g, carbs 35g, fat 24g, sat fat 13g, fibre none, sugar 23g, salt 0.14g