3 cups cream
1 cup milk
2/3 cup sugar
2 or 3 leave of native aniseed
1 teaspoon vanilla
1 tablespoon gelatine(dissolved in 50ml of hot water)

Lime syrup:

6 finger limes
1 cup water
½ cup sugar


  1. In a saucepan on a low, heat the cream, milk and sugar
  2. mix the cinnamon stick and vanilla with the cream, milk and sugar
  3. add the gelatine
  4. Pour the mixture in darioles mould and refrigerate over night
  5. make the syrup by simmering the finger limes, water and sugar for 5 to 8 minutes


Served on plate with (optional) lily pillie and rosella compote, drizzle with the lime syrup

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