Lemon (Lime) Ameretti Cream Pots

This is an easily substitutable recipe from Nigel Slater's, The Kitchen Diaries. It originally calls for lemon curd, but I had lime instead and it worked out beautifully. Being from the U.K., Nigel also calls for double cream, a thick, rich cream, that may be hard for many to find in the states. I'm sure heavy whipped cream would work out as well.

1 1/4 cups double cream, or heavy whipped cream
1 cup thick plain yoghurt
1- 1 1/4 cups lemon curd, preferably homemade
1/2 cup amaretti biscuits, crushed

Pour the cream into a chilled bowl, and whisk until it begins to thicken. You want soft, billowing folds. Fold in the lemon curd, and the yoghurt gently until well-mixed.

Put the amaretti biscuits in a plastic bag, and bash them carefully with a heavy object-- a rolling pin works well. You need large crumbs and small lumps, like gravel. Fold the amaretti pieces into the cream.

Divide the mixture into 6 bowls, or small ramekins, and cover with plastic wrap. Refrigerate for at least 2 hours, giving the cookies time to soften, and the flavors to marry. Serve chilled.