Raspberries with lime cream and crunchy wafers

Preheat oven to 180C

In a food processor cream butter and sugar. Add honey, flour, ginger and egg whites and blend to a spreadable consistency. Spread batter onto baking trays lined with baking paper to form 9cm rounds (you will need 18 wafers). Bake 7-8 minutes until golden brown. Cool wafers for a minute and then, using a flexible spatula, lift onto a wire rack to cool.

Put the pieces of lime peel into a small pot with the milk and bring gently to simmering point. Set aside to infuse. Whisk the yolks with the sugar and whisk in the flour to a smooth paste. Strain the hot milk onto this paste, whisk well to mix and return to moderate heat. Bring to boil, whisking constantly until custard is smoothly thickened and has come to the boiling point. Turn heat to low and continue to cook 2-3 minutes, then scrape into a bowl. Press a layer of cling film over the custard to prevent a skin forming.

To assemble and serve

Whip cream firmly. Fold in the grated lime zest. Incorporate one-third of the cream into the custard to loosen it and then fold in the rest.

Anchor a wafer to a plate with a tiny dob of cream. Pile on a spoonful of cream and some raspberries. Top with another wafer, repeat the cream and raspberries and top with a third wafer biscuit.