A most refreshing combination to try R

I know at least two dishes have come to me in my dreams, and many others have arrived through odd conversations, barelyglimpsed photographs or random thoughts whilst out shopping or in the garden.

I’ve outdone myself this week, though, because today’s recipe came to me whilst in the shower. It’s said that’s where one often has one’s best ideas, and it seems that adage bears some fruit.

In this case, that fruit is the lime, one of my favourites. It has a sharpness and perfume like nothing else, and is one of my most favoured ingredients for cooking, whether it’s sprinkling over grilled fish, or adding to fruit for sharpening up berry compotes or sauces.

It’s essential in a G&T and on its own it can make some pretty wonderful mousses and sorbets.

The idea came early one morning as I popped open a new bottle of shower gel, scented with lime and mint, and the smell was just incredible.

It made me instantly think of cooking something with exactly that combination, and as I got ready for work the recipe started taking shape.

Mint and lime are very comfortable companions, as anyone who’s enjoyed a mojito cocktail will attest, and it’s a combination that modern beverage manufacturers seem keen to exploit. Several fizzy drinks now use this brilliant blend of flavours.

I hit upon the idea of a lovely, wobbly old-school jelly, all clear and shiny. I envisaged a dome of jelly made with lime juice, in which are suspended shreds of fresh mint and shreds of lime zest.

Keeping with the nursery pudding tradition, I thought a nice blob of chilled just-whipped cream would add a nice smooth, dairy element to the dish, and, if you know me at all, you’ll know that I like some crunch for contrast.

I’d been after an excuse to make proper old-fashioned macaroons for a while, and I thought these almond-y treats would be perfect here, with their combination of crunch and chewiness.

As I made up the jellies, I realised I had some lovely fresh lemon verbena growing outside, and decided to pop a few leaves in for added citrussiness, if that’s a word. Making the jelly with cordial was a last-minute change – I really wanted that unmistakable sweet, summery flavour to boost the fresh lime juice, but you can use water for a more refined jelly if you wish.

The formula of one leaf of gelatine to 100ml of liquid is foolproof.

Before we start, please note that the macaroons require rice paper for baking.

Do not think you’ll get away with baking parchment, because the whole lot will end up in the bin. Macaroons stick like superglue, and the rice paper is the only solution.

Plus, it’s quite nice texturally, as the smooth underside feels very pleasant on the tongue.

You can find rice paper in cake supply shops or easily online. So let’s get wobbling.