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Nutrition: per serving

  • kcal619
  • fat54g
  • saturates30g
  • carbs34g
  • sugars34g
  • fibre0g
  • protein2g
  • salt0.06g
    low

Method

  • step 1

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

  • step 2

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

Recipe from Good Food magazine, July 2010

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A star rating of 4.8 out of 5.39 ratings
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