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Ingredients

Method

  • STEP 1

    Put the cream and sugar in a small saucepan. Heat until just boiling, then boil vigorously for 2½ mins, while stirring constantly. Turn off the heat, stir in the lime juice and most of the zest and divide between 2 small pots or glasses. Chill for at least 2 hrs (or overnight if you’re making ahead), until set.

  • STEP 2

    To serve top each posset with a few raspberries and the remaining zest.

Recipe from Good Food magazine, July 2010

Goes well with

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A star rating of 4.8 out of 5.37 ratings
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