Place the cream and sugar into a large saucepan and place over a low heat. Whisk gently, to ensure there are no lumps of sugar. Don't whisk vigorously otherwise you'll end up beating air into the cream and making it too thick.

Bring to a boil and then turn the heat up to medium and boil vigorously for 2 minutes, stirring continuously with a wooden spoon. Be sure to stir gently though.

Remove from heat, let the mixture settle for 15 seconds and then add in the lime juice. Stir until combined and then divide the mixture into 4 single serve ramekins/dishes/jars. (I used small 200ml jars).

Leave to cool to room temperature and then place in the fridge for 2-4 hours to set completely.

Once set, make the raspberry sauce: Place 1/2 cup raspberries and agave nectar into a mini food processor and blitz until smooth.

Pour mixture through a sieve to remove seeds if you want (I didn't) and then spoon over each Posset.

Garnish with 3 raspberries and a little lime zest, then devour!

Possets will keep covered, in the fridge, for 3 days.