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Chilled Lime Creams with Oranges and Ginger Crumb
2¼ cups / 600ml cream ½ cup sugar ½ cup lime juice, strained 4 oranges, peeled and segmented 3 gingernut or Speculaas Biscuits, crushed to coarse crumbs fine strips of lime zest, to garnish
© Annabel Langbein Media
Combine the cream and sugar in a medium pot over a medium heat. Boil, stirring, until the sugar dissolves – it will bubble up a lot. Reduce the heat and simmer for 3 minutes. Remove from heat and stir in the lime juice.
Divide between 6 serving glasses or cups, cover and chill until set (about 2 hours). Serve topped with fresh orange segments, sprinkled with biscuit crumbs and garnished with lime zest strips.
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