These zesty pots are super quick to whip up and would make the perfect end to any romantic meal. Impress with sumptuous lemon and cardamom pots.

Prep time 10 mins | Chill time 1 hour | Serves 2


300g Crème fraîche
150g lemon curd
1 tbsp cardamom pods
Zest of 1 lemon


  • Bash the cardamom pods slightly with a pestle and mortar
  • Place the lemon curd and the bashed cardamom pods into a pan over a medium heat and cook for a couple of minutes, or until the curd starts to thin out
  • Take off the heat and leave to cool completely
  • When the curd has cooled, remove the cardamom pods and stir in the zest and crème fraîche
  • Decant the mixture into 2 ramekins, cover with a little cling film, and leave in the fridge to set for at least an hour