Serves 4 in ramekins


225ml Double cream

3.5 tablespoons caster sugar

Juice of 2 limes

Grated zest of 1 lime

225g Fresh Raspberries


  1. Place 3-4 rasps in the bottom of each ramekin
  1. Put the cream and sugar in a pot and stir continuously whilst bringing to the boil. Once boiled, remove from the heat, stir in the lime juice and most of the zest.
  1. Divide the mixture between the 4 ramekins, the rasps will float to the top but pop them down with your finger as much as possible.
  1. Chill for at least 4 hours or overnight to allow them to set.
  1. To serve, decorate with a couple of rasps and the remaining zest, then dust with icing sugar.

Still haven't found what you're looking for?

Contact Us