Lime Cream:
Place gelatin sheets in cold water to soften for 10 minutes.
In a saucepan, heat the cream, milk, sugar, and lime zest until boiling. Remove from heat.
Squeeze excess water from gelatin and add to the hot cream mixture. Stir until dissolved.
Let the mixture cool for 10 minutes, then pour into chilled verrines. Refrigerate for at least 3 hours.
Raspberry Coulis:
Soften the gelatin in cold water for 5 minutes.
Blend the raspberries and sugar, heat the mixture until boiling, then add drained gelatin. Mix well.
Let cool for 10 minutes, then pour over the set lime cream. Chill for at least 1 hour.
To Serve:
Garnish with fresh raspberries and small basil leaves.