4 fresh chillies, seeded and thinly sliced (2 if you want it milder)
Method
1
Step 1
Combine the cream with the juice and zest of four limes and add 120g of sugar.
2
Step 2
Bring to the boil, then turn down to simmer for five minutes until the sugar has dissolved. Strain the liquid through a sieve into four wide glasses. Allow it to set overnight.
3
Step 3
To make the chilli syrup, combine the rest of the sugar with 100ml of water and squeeze in a bit of lime.
4
Step 4
Heat the water slowly until the sugar dissolves and add the chillies. Allow it to cool.
5
Step 5
To serve, pour a few drops of syrup over each of the lime possets.
Ingredients
350 ml double cream
4 juice and zest of limes
200 g sugar
handful of raspberries
handful of crushed pistachios
4 fresh chillies, seeded and thinly sliced (2 if you want it milder)