Good: Swap the lemon curd for passion fruit curd or another fruit curd to create different flavour variations.
Better: Make one large labneh cheesecake instead of individual pots and slice before serving.
Best: Garnish with fresh berries, lemon zest or crushed biscuits for added texture and presentation.
These Labneh and Lemon Cheesecake Pots combine creamy YAMAS! Labneh, zesty lemon and a buttery biscuit base to create a light yet indulgent dessert. Easy to prepare and requiring no baking, these individual cheesecake pots are ideal for restaurants, cafés and catering menus.
This lemon and stem ginger mousse is a light, creamy dessert combining zesty citrus with the warmth of ginger. Made with a smooth lemon mousse base and pieces of stem ginger, it delivers a balanced sweet and tangy flavour with added texture. Ideal for dinner parties or professional kitchens, this easy lemon mousse recipe can be layered with lemon curd or fruit coulis and served chilled for a refreshing finish.
Simple, yet elegant dessert that you can keep in the freezer ready for service
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