Disdain and More Summer Pudding #3

Now that this DespAngloHousewife has been publically deleted from a "certain French cooking programme" she is going to rebirth her culinery-inner-goddess with, you guessed it, MORE PUDDING.

How is that we women sometimes lose total confidence in ourselves and everything we do or touch? I have been barely able to touch a cooking pot in the last few months such was my disdain for myself. I was utterly convinced that I was the dunce of cooking, culinery reject and idiot for having once believed otherwise.

When I sit and listen to my friends chat, I am amazed how we women put ourselves down so easily and yet build each other up so frequently. This is perhaps another feminine contradiction, but I am sure that any woman reading this will understand.

What is it about our inner circle of "girl friends" that is so cherishing and rich? 
You arrive late for a girls' lunch feeling that summer-muffin blousing over the top of your trousers, SAD lifeless hair stuck to back of neck, burnt toast crumbs still on your chin, stressing needlessly over children and spouses, almost panting to hyperventilation point after a first morning at work, dealing with the first week back at school replete with its forms and stationery lists... and that chorus of feminine vocal charms from your friends just seems to put you back on track again ( in my case, rendering me human!)..."Love your hair!" "Gorgeous shoes" " Great tan!"  " You look so slim in that suit!" " Chardonnay?"

To one and all of you goddesses...have some more pudding!! 

Raspberry, White Peach and Limoncello Cups 

2 punnets raspberries

2 ripe, aromatic white peaches, sliced ( if  too ripe add a little lemon juice to avoid discolouring )

175 gr almond biscotti

1 cup cream for whipping

1 tablespoon icing sugar

1 cup natural unsweetened greek yoghurt

1/2 cup good quality lemon curd 

8 tablespoons Limoncello

4 tablespoons toasted almond slices

6 glasses for serving.

Break up biscotti into small pieces and place them evenly into serving glasses.

Place fruit over biscotti and then pour 1 1/2 tablespoons of Limoncello over fruit.

Whip cream with icing sugar and fold in yoghurt, lemon curd, toasted almonds and a couple more tablespoons of Limoncello.Reserve some raspberries and almonds to garnish. Spoon the cream mixture over fruit. 

Garnish with reserved raspberries and toasted almonds.

Serve chilled.