EMMA’S TROPICAL LIME AND CHILLI POSSET WITH CRUSHED PISTACHIOS AND RASPBERRIES

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A posset has to be one of the quickest pudding fixes, as long as you leave time for it to set. Lime gives a milder, sweeter flavour than the traditional lemon, which makes for a gentler flavour combination with the chilli. The chillies need to be quite hot for this dish because the sugar and dairy will counteract the heat. The raspberries cut through the indulgent creaminess, and together with the crushed pistachios, give wonderful texture and colour. This one’s a real looker for dinner parties.

SERVES FOUR

PREP: 10 MINS

SETTING: 3 HRS+

350ml (12fl oz) double cream

juice of 4 limes and zest of 3

220g (7½oz) sugar

4–6 red chillies, seeded and thinly sliced

a couple of handfuls of raspberries

a small handful of crushed pistachios

Combine the cream, lime zest and 120g (4½oz) of the sugar in a pan. Bring to the boil, then immediately turn the heat right down and let it simmer on the lowest setting for 5 minutes or until the sugar has totally dissolved, stirring to prevent the cream burning at the bottom. Stir in the lime juice, bring back to the boil and just as it starts to bubble up, take it off the heat. Strain the hot liquid through a sieve into 4 wide glasses or cups. Chill for several hours (preferably overnight) to allow it to set.

To make the chilli syrup, combine the remaining 100g (4oz) sugar in a pan with 100ml (3½fl oz) water and an extra squeeze of lime. Heat slowly until the sugar has dissolved. Add the sliced chillies and simmer until the liquid becomes syrupy, then leave to cool. Add a little water if it gets so sticky you can’t get it out of the pan!

Serve the posset straight from the fridge, with a good tablespoon of chilli syrup over the top, sprinkled with raspberries and topped with crushed pistachios – like a fancy sundae.