Perfect for this Easter Sunday and so easy to make, these no-bake little verrines (comes from the french for glass verre) and may be served as part of a café gourmand – an espresso with a selection of miniature desserts.
Lemon Cheesecake Verrine
1 tub Mascarpone Cheese
100ml/2 fl oz double cream
4 tbsp /100g/4ounces caster sugar
3 lemons, zest and juice
½ teaspoon agar agar
For the biscuit base
150g/6 ounces Digestive Bisuits
75g/3 ounces melted butter
Toasted flaked almonds
Place the biscuits in a plastic bag and beat with a rolling pin until crumbly. Add to the melted butter and mix. Place in glasses (verrine)
Whip together the mascarpone, cream, sugar, lemon zest and juice, agar agar
Top the biscuit base with a layer of the lemon cream.
Leave to chill.
Just before serving, scatter with toasted almonds and some lemon zest.