Iced lime and coconut terrine

• double cream↗300ml ml
• golden caster sugar↗85g g
• coconut cream↗250ml ml
• zest and juice 1 lime
• mixed red fruit800g g

  (we used strawberries, raspberries and redcurrants)

• golden caster sugar↗2 tbsp tbsp
• juice 1 lime

Step-by-step instructions

1. 1

   Line a 900g loaf tin with enough cling film to allow you to wrap the sides over the top of the tin later on. Whisk cream with the sugar until it holds peaks. Whisk in coconut cream and the lime juice and zest until it holds its shape again. Tip into tin and smooth the top, wrap the cling film back over and place in the freezer for at least 4 hrs but preferably overnight. Can be made up to 2 weeks ahead.

2. 2

   Before serving, toss all the fruit with the sugar and the lime and set aside. When ready to serve, take the slice out of the freezer (don't take it out sooner as you would with most other frozen desserts). Unmould the slice onto a long, chilled platter, then use a knife dipped in very hot water to cut thick portions. Serve on chilled serving plates with the fruit spooned around.