Zest 3 of the limes then slice them in half and juice them. This should make about 75 - 80 ml or juice. You may need an extra lime.

Put the sugar and cream in a saucepan over a low to medium heat.

Whisk to dissolve the sugar.

When the cream comes to a boil, turn down the heat and simmer for 3 minutes.

Turn off the heat and allow to cool for a few minutes.

Add the juice and lemon zest and whisk well to disperse the zest evenly. The mixture will instantly thicken.

Pour the liquid into serving dishes. If your saucepan doesn't have a lip you may find it easier to transfer the lime posset to a jug first.

Place in the fridge for at least 3 hours.

Take out of the fridge 15 minutes before serving.

I like to garnish the possets with extra zest or thin slices of lime.