INSTRUCTIONS
- Allow the gelatin to swell according to the package instructions. Combine the Cremefine and honey in a saucepan and bring to a boil briefly. Remove the pan from the heat and dissolve the gelatin in it. Allow the cream to cool to lukewarm. Then whisk in the buttermilk. Divide the mixture among four ramekins and refrigerate for three to four hours. Serve with lime curd.
- Wash, halve, and squeeze the limes. Whisk together the juice, eggs, sugar, and a pinch of salt in a saucepan. Add the butter in small pieces. Heat the mixture gently, stirring constantly, until it thickens. Pour the finished lime curd into clean, hot-rinsed jars and seal them. Store the lime curd in the refrigerator and consume within ten days.
