Strawberry and lime posset

In a bowl, mix the strawberries, lime leaf and ½ tbsp sugar. Set aside to macerate for 30 minutes. In a mini food processor, blend about half the berries and the lime leaf into a smooth purée, then pass through a sieve into a jug (discard the contents of the sieve). Set aside. Chill the remaining strawberries.

In a pan, mix the cream, remaining 3½ tbsp sugar, half of the lime zest and a pinch of salt. Pour lime juice into the jug with the purée to make up to 75ml liquid, adding more or less juice as needed. Set the pan over a medium heat and gradually bring up to the boil. Once it reaches the boil, remove from the heat and use a balloon whisk to whisk in the purée until smooth. Divide between 4 glasses and chill for 3 hours (uncovered). Spoon over the remaining strawberries and scatter with the remaining zest. Serve with ginger biscuits alongside, if liked.