Laura Hamilton’s Lime and Chilli Posset

Cooking Time

Ingredients

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Ingredients

  • ml double cream
  •   4 juice and zest of limes
  • g sugar
  •   handful of raspberries
  •   handful of crushed pistachios
  •   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)