►Use a citrus zester* to remove the zest from the limes in long, thin strands. Set aside.

►Squeeze as many limes as it takes to measure 2 tablespoons juice. In a sterilized quart jar, combine lime juice, cream, and buttermilk. Cover the opening of the jar with cheesecloth and secure it in place with a rubber band. Set the jar on the counter to thicken for four days. When the crema is thick, replace the cheesecloth with a lid and store in the refrigerator for up to two weeks.

►To make the candied lime zest, place the zest in a small pan. Add an inch of water. Place pan over high heat and bring to a boil. Remove from the heat and strain out the water. Repeat that process two more times to remove any bitterness from the zest. Set the drained zest aside.

►Combine ½ cup sugar with ½ cup water. Place over medium heat. Stir until sugar dissolves. Add zest, bring to a simmer, and cook until the zest is translucent. Drain the zest from the simple syrup, saving the latter to make cocktails. Toss the drained candied zest with the remaining 2 tablespoons of sugar and spread out on a plate to dry overnight. Once dried, candied zest can be stored in an airtight container at room temperature for two weeks.

►To assemble the dessert, combine 1 cup crema with 1 tablespoon honey. Divide berries into four bowls. Top each with ¼ cup honey crema. Garnish each bowl with the candied zest and serve immediately.