Mojito possets

Meals over Christmas can feel quite hefty, so if you fancy a lighter, more refreshing dessert, this is the one. With all the flavours of a mojito cocktail, including a delicious rum cream, it’s sure to put a spring in your step.

SERVES 6 PREP 25 mins plus 1 hr infusing and at least 2 hrs chilling COOK 5 mins EASY V

400ml double cream small bunch of mint, leaves picked and torn, plus a few small sprigs to serve

100g caster sugar

3 limes, zested, plus 150ml juice green food colouring gel

For the rum cream 300ml double cream 3 tbsp icing sugar 45ml white rum

1 Put the cream and torn mint leaves in a small saucepan, bring to the boil, then remove from the heat and cover. Leave to infuse for 1 hr.

2 Strain the infused cream through a fine mesh sieve into a clean saucepan, discarding the mint leaves. Tip in the sugar and bring to just under the boil over a medium heat. Reduce the heat to a simmer and continue to cook for 2 mins 30 seconds, stirring all the time.

3 Remove the cream mixture from the heat, and whisk in most of the lime zest, the lime juice and a drop of green food colouring – it should be a very pale lime colour. Divide between six small pots or glasses. Chill for at least 2 hrs or overnight until set. Will keep, covered in the fridge, for up to two days.

4 To make the rum cream, whisk all the ingredients together to soft peaks. Spoon the rum cream over the set possets, scatter over the remaining lime zest and top with the mint sprigs.

GOOD TO KNOW gluten free

PER SERVING (6) 697 kcals • fat 63g • saturates 39g • carbs 27g • sugars 26g • ibre none • protein 2g • salt 0.1g