Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the lemon curd, blitz the lemon zest, until very fine, in a small food processor. Put the zest, sugar and butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water isn’t touching the bowl. Stir occasionally, until the butter has melted. Add the yolks and lemon juice, whisking continually. Cook gently for about 15 minutes or until the mixture is thick. It should leave ribbons in the curd when you pull the whisk out. Leave to cool, then spoon into a piping bag with a plain 1cm nozzle.
Mix the yogurt and condensed milk in a large bowl. Fill 5 foil cups or metal ramekins with 60g of fondant mix. Put the ramekins onto a deep baking dish. Pipe about 1 tbsp lemon curd into the middle of each ramekin, then cover with the remaining fondant. Fill the baking dish with boiling water until 1cm below the lip of the ramekins and leave for 6 minutes. Take them out of the water, leave to cool to room temperature, cover with clingfilm and put in the fridge to chill for at least 2 hours, or overnight.
For the figs, heat the oven to 240C/fan 220C/gas 9. Cut the figs into quarters, dust with caster sugar, and cook for 5-8 minutes until golden and caramelised.
Heat the fig jam with 2 tbsp water in a small pan, and bring to a boil to loosen the jam. Leave to cook for a few minutes then blitz until smooth using a hand blender, adding a little more water if it’s too thick.
To serve, remove the milk fondant from the ramekins by running a knife around their sides and flipping the fondants out onto a plate. Add the caramelized figs, pour a little of the fig jam reduction over and crumble an amaretti biscuit on top of each.