Amaretti and orange yogurt pots

This recipe comes from Rosie Lovell's fantastic book Supper with Rosie. It really is worth making it a few hours ahead so that the orange zest infuses the yogurt and cream - the flavours are wonderful together and make the desert seem a lot more complex than it really is.

Serves 4-5

Whip a 284ml pot of double cream or Elmlea until thick. Stir in 330g Greek yogurt. You might need a whisk if it goes a bit lumpy. Mix in the zest of 1 orange and crumble 75g of amaretti biscuits over the top. Mix to combine. Spoon into 4-5 ramekins/mugs/teacups and sprinkle with 3 tablespoons of dark muscovado sugar. Leave on the side until needed. The muscovado will melt and the orange and amaretti flavours will combine to make a delicious desert.