- 6
Ingredients
- 20 g unsalted butter, melted
- 150 g ginger biscuits (we used ginger shortbread), crushed in a processor
- 1/2 cup (110g) caster sugar
- Finely grated zest and juice of 3 limes, plus 1 thinly sliced lime to garnish
- 100 ml white rum
- 1 cup mint leaves, plus extra to garnish
- 120 g white chocolate, chopped
- 400 g soft cream cheese
- 1 cup (250g) mascarpone cheese
- 300 ml thickened cream, whipped
- Slivered unsalted pistachios, to garnish
- Borage flowers (optional), to decorate
Preparation
Step 1
Stir melted butter into the biscuit crumbs until well combined. Press mixture into the base of 6 serving glasses (use a cocktail muddling stick or the end of a rolling pin to pack down well). Chill in the fridge.
Bring sugar and 1/4 cup (60ml) water to the boil in a pan, stirring to dissolve sugar, then simmer over medium-low heat for 5 minutes until syrupy. Add lime zest, juice, rum and mint. Remove from heat. Set aside for 20 minutes to infuse.
Meanwhile, place chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). Stir gently until melted, then leave to cool.
Clean processor, then add cheeses and whiz to combine. Strain syrup through a sieve, pressing down to extract as much flavour as possible. Add syrup to processor and whiz to combine. Add chocolate and pulse 2-3 times until combined. Spoon into glasses. Chill for 1 hour to set.
When ready to serve, top each glass with some whipped cream. Garnish with lime slices, slivered pistachios and extra mint, then decorate with flowers if desired.