Kaffir lime posset with fresh papaya

Serves six

• 600g double cream
• 12 fresh kaffir lime leaves
• 4 strips shaved lime zest
• 140g caster sugar
• 1 pinch salt
• 3 tbsp lime juice
• 0.5 small ripe papaya

Step 1
Tip the cream into a medium saucepan and add the lime leaves and shaved skin.

Step 2
On a medium-high heat, bring to a very gentle simmer, then immediately take off the heat and set aside for 30 minutes, to infuse.

Step 3
Add the sugar and a tiny pinch of salt to the cream, return to a medium-high heat and bring to a boil, stirring frequently.

Step 4
Leave to cook, stirring, for one to two minutes, until the cream bubbles up almost to the rim of the pan, then strain through a fine-mesh sieve into a large measuring jug.

Step 5
Stir in a tablespoon of lime juice – the cream will thicken quickly at this point – then pour into six 11cm-diameter ramekins.

Step 6
Refrigerate for at least four hours, to set.

Step 7
To serve, spoon a few slices of papaya on top of each posset, sprinkle with lime zest and finish with a teaspoon of lime juice per portion.