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Put the cream and torn mint leaves in a small saucepan, bring to the boil, then remove from the heat and cover. Leave to infuse for 1 hr.
Strain the infused cream through a fine mesh sieve into a clean saucepan, discarding the mint leaves. Tip in the sugar and bring to just under the boil over a medium heat. Reduce the heat to a simmer and continue to cook for 2 mins 30 seconds, stirring all the time.
Remove the cream mixture from the heat, and whisk in most of the lime zest, the lime juice and a drop of green food colouring – it should be a very pale lime colour. Divide between six small pots or glasses. Chill for at least 2 hrs or overnight until set. Will keep, covered in the fridge, for up to two days.
To make the rum cream, whisk all the ingredients together to soft peaks. Spoon the rum cream over the set possets, then scatter with the remaining lime zest and top with the mint sprigs.