TOTAL TIME: PREP 10 mins COOK 3 mins

Ingredients -

200ml double cream
4 tbsp caster sugar
3 tbsp lime juice (about 3 limes), plus zest 1 lime
few raspberries

Directions -

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.

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