Sharing lime posset with macerated peaches

Ingredients

• 400 ml double cream
• 120 g golden caster sugar
• 4-5 limes
• 2 ripe peaches, halved, stoned and thinly sliced
• shortbread fingers*, to serve (optional)
• a few basil leaves (optional)

Instructions

1. 1

   Put the cream, 100g of caster sugar and a pinch of salt in a pan and stir to combine. Cook over a medium heat, stirring regularly, for about 5 minutes or until the sugar has dissolved. Set aside to cool for about 5 minutes.

2. 2

   Meanwhile, zest one of the limes and juice 4 limes. Measure out 100ml of lime juice (juicing a fifth lime if needed). Stir the zest and juice into the cream mixture – it will instantly thicken. Pour into a shallow serving bowl (about 20cm in diameter), cover and chill in the fridge for at least 4 hours, or overnight, to set.

3. 3

   Put any remaining lime juice and the remaining 20g sugar in a bowl. Add the sliced peaches and toss to coat. Cover and set aside to macerate at room temperature until the posset is ready and they have turned syrupy.

4. 4

   Take the posset, peaches and shortbread, if using, to the table so everyone can dig in. Scatter with basil, if liked. *Use gluten-free shortbread, if required.