TAKES 25mins (PLUS SETTING Time) SERVES 6
600ml single cream 165ml coconut cream 15g fresh basil leaves 3 leaves gelatine
60g caster sugar Zest and juice 1 large lime Slivers of fresh lime 1 mango, puréed
Heat the cream, coconut cream and fresh basil in a pan, bring to the boil, then simmer for 15 mins, until reduced to 600ml. Put the gelatine in cold water for 5 mins. squeeze out, then add to the cream mixture with the sugar and lime zest. stir until the gelatine dissolves. stir in the lime juice. Pour into 6 lightly oiled metal moulds and chill for 4 hrs. Dip the moulds briefy in hot water, turn out and top with slivers of lime. spoon the puree around and scatter with basil.