You only need four ingredients for this refreshing summer dessert, plus it can be made a day ahead
Prep:10 mins
Serves 2
200ml double cream4 tbsp caster sugar3 tbsp lime juice (about 3 limes), plus zest 1 limefew raspberries
STEP 1Put 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.STEP 2To serve top each posset with a few raspberries and the remaining zest.
