Lime possets with raspberries

You only need four ingredients for this refreshing summer dessert, plus it can be made a day ahead.

TAKES 15 MINUTES, PLUS CHILLING • SERVES 2

200ml/7fl oz double cream

4 tbsp caster sugar

3 tbsp lime juice (about 3 limes), plus zest 1 lime

few raspberries, to decorate

1 Put the cream and sugar in a small pan. Heat until just boiling, then boil vigorously for 2½ minutes, while stirring constantly. Turn off the heat, stir in the lime juice and most of the zest and divide between two small pots or glasses. Chill for at least 2 hours (or overnight if you’re making ahead), until set.

2 To serve, top each posset with a few raspberries and the remaining zest.

PER SERVING 619 kcals, protein 2g, carbs 34g, fat 54g, sat fat 30g, fibre none, sugar 34g, salt 0.06g