• 50 g (2 oz) caster sugar
  • finely grated rind and juice of 2 limes
  • 200 ml (7 fl oz) double cream
  • 4 tablespoons cachaça or white rum
  • pared lime rind, to decorate
  • shortbread biscuits, to serve

Place the sugar, finely grated lime rind and juice in a small bowl and stir to dissolve the sugar.

Whip the cream with a hand-held electric whisk until it forms soft peaks. Slowly whisk in the cachaça or rum, then add the lime mixture. Whisk until thick and fluffy, then spoon into 4 glasses. Decorate with lime rind and serve with shortbread biscuits.

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