A nice, simple dessert. Possibly not the most seasonal, but reminiscent of a summer’s day – and our late-blooming raspberry bush still has raspberries on it, so it’s also not entirely unseasonal.
90ml double cream
2 tbsp caster sugar
1.5 tbsp lime juice (and zest if using real limes)
- Heat the cream and sugar in a small saucepan until just boiling, then boil vigorously for 2.5minutes, while stirring constantly.
- Turn off the heat, stir in the lime juice (and most of the zest if using), and pour into small pots or glasses.
- Chill for at least 2 hours until set.
- Top with raspberries, the remaining zest, and some shaving of chocolate. Serve as is or with shortbread.