Mix the crushed biscuits and honey in a bowl to combine. Spoon the mixture into a chefs' ring on a serving plate and top with a handful of raspberries.
Whip the cream, vanilla and honey in a bowl to thicken. Spoon the cream onto the raspberry mixture and smooth off the top using a palette knife. Carefully remove the ring and arrange the remaining raspberries on top.
To make the coulis, place the raspberries, lime juice and icing sugar into a mini-processor and blend until smooth. Strain through a sieve.