Cardamom Lemon Cream

Hot Cross Buns come but once a year, so when they do, make it count! We’ve come up with this scrumptious filling, which harks back to my childhood. My mother used to make what she called Ambrosia – equal part cream to yoghurt with crunchy brown sugar mixed in and a grating of chocolate (if we were lucky) on the top. I took this principle, but created a yummy spicy mix that goes really well with the subtle spices found in hot cross buns.

INGREDIENTS

3 tbsp Bio Greek Yoghurt
3 tbsp Brown’s Mascarpone
1 tsp Sushila’s Chai Spice
1 tsp caster sugar
Grated zest of half a lemon

METHOD

Mix the mascarpone and yoghurt until fully combined (I use an electric whisk for this). Add in the sugar and spice, and zest. Serve with warm hot cross buns.

————————————————————————————————–

SHOP INGREDIENTS NOW

New