Corn, cheese & chilli empanadas
A spicy Latin American treat, great served with drinks or as part of a special meal for two
Lime possets with raspberries
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 200ml double cream
- 4 tbsp caster sugar
- 3 tbsp lime juice (about 3 limes), plus zest 1 lime
- few raspberries
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.
