Place the cream in a saucepan over medium heat and bring to a simmer.
Meanwhile, soak gelatine leaves in cold water for 5 minutes to soften. squeeze excess water from gelatine, then stir into hot cream until melted and combined. remove from heat and set aside.
Whiz the beetroot and honey in a food processor to a coarse paste. With the motor running, slowly add the cream mixture and whiz until smooth. add lime juice and chilli, then whiz to combine. season, then divide mixture among six 200ml serving glasses. cover and chill for 2-3 hours until a soft set.
Combine creme fraiche, lime zest and dill in a bowl. Chill until ready to serve.
Dollop creme fraiche into glasses, top with dill and serve with cheese straws (see related recipe)
