Lime Posset

• 600ml double cream
• 150g caster sugar
• 3 limes (zest and juice)

Crushed strawberries

• 250g fresh strawberries (hulled and sliced)
• 3 tablespoons elderflower cordial
• 1 teaspoon caster sugar
• Fresh mint (to serve)

1. To make the posset, place the cream and sugar in a saucepan and heat gently, stirring until the sugar has completely dissolved. Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring constantly.
2. Remove from the heat and stir in the grated lime zest and lime juice. (The mixture will thicken slightly.) Pour immediately into jars or ramekins, then refrigerate for a few hours or overnight until set.
3. To macerate the strawberries, place the small whole or sliced ​​strawberries in a bowl with the sugar. Pour the elderflower cordial over them and leave for 15–30 minutes, until they are juicy and have formed a syrup.
4. To serve, spoon the macerated strawberries and some of the syrup over the set lime posset. Finish with fresh mint leaves or a little grated lime zest, and, if desired, a fresh elderflower blossom.

Michelle Evans-Fecci recipe for Prynhawn Da.

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