Lime cream with summer fruits
Serves 6
There’s a little bit of magic happening with this dessert, as the lime juice ‘sets’ the cream without using any gelatine. Its very easy to make, and its a nice, zesty way to finish a meal. You could use any fruit you want that’s in season.
Ingredients:
Lime cream:
600ml thickened cream
100ml lime juice
zest of 3 limes
160g caster sugar
Sugar syrup and fruit:
Cup water
1/2 cup caster sugar
6 mint leaves
1 mango, diced
2 passionfruit
cup fresh raspberries
Start this recipe the day before you want to eat it.
To make the lime cream: Put the cream and sugar in a large pan (make sure the sides are high as it can easily boil over). Bring to the boil and keep it on as high a heat as possible for 3 minutes. Stir in the lime juice and zest. Cool, then pour into 6 dessert glasses or ramekins. Cover and chill overnight in the fridge.
Make the sugar syrup by bringing the sugar and water to a boil in a saucepan, then simmer for about 5 minutes. Cool, then add the fruit and mint leaves. Set aside until you are ready to serve the dessert.
Leave the lime creams in the fridge until you are ready to serve as they will soften if left unchilled. When ready to serve, remove from the fridge and top with the strained fruit.