Coconut Lime Creams with Tropical Salsa & Benny Brittle Shards

Method

Lightly oil a baking/rolling mat or line a baking tray with baking paper.

Put the creams, sugar and zest in a large saucepan over a medium heat and gently cook stirring constantly, until the sugar has melted. Bring to the boil, reduce the heat a little to prevent the liquid boiling over and simmer for 4-5 minutes, stirring so that it doesn’t catch on the bottom. Remove the pan from the heat and cool a little before whisking in the lime juice. Pour into a glass jug to allow for easy pouring and divide between martini glasses or shallow wide dishes (strain through a fine sieve if you want to remove the zest). Cool to room temperature, cover with clingfilm and chill for a minimum of 4 hours (overnight is better).

To make the benny brittle put the sesame seeds and coconut in a dry small frying pan over a medium heat and toast until lightly golden. Remove from the pan. Put the sugar, honey and 2 tbsp water in the pan over a medium heat and allow to melt, stir just once and then allow to bubble for 4-5 minutes until lightly golden. Stir in the toasted sesame seeds, desiccated coconut, nutmeg and salt and boil for a second or two. Working quickly, pour out onto the oiled rolling mat, cover with greased baking paper and roll out to a 2mm thickness or just tip out onto a lined baking tray and spread as thinly as possible. Allow to cool and once hardened, snap into small shards.

When ready to serve, peel, deseed and chop the fruit into small dice.

Just before serving, spoon a little of the fruit on top of the posset and add a shard or two of benny brittle and small mint leaves to garnish.

TIP: try adding some finely chopped stem ginger, lime zest and shredded mint leaves to the diced fruit.