Ingredients
Serves 6150g good-quality ginger biscuits (I use ginger shortbread)
25g unsalted butter, melted
½ cup (110g) caster sugar
Finely grated zest and juice of 3 limes, plus 1 thinly sliced to garnish
100ml white rum
1 cup mint leaves, plus extra to garnish
120g white chocolate, chopped
400g soft cream cheese
250g mascarpone cheese
300ml thickened cream
Slivered unsalted pistachios and fresh violets (optional), to garnish.
Method
Crush the biscuits in a food processor, then add the melted butter and pulse until well combined. Press the crumb mixture into the base of six serving glasses – use a cocktail muddling stick or the end of a rolling pin to pack down well. Chill while you make the filling.
Place the sugar in a pan with ¼ cup (60ml) water. Bring to the boil, stirring to dissolve the sugar then reduce the heat to medium-low and simmer for 5 minutes until syrupy.
Add the lime zest and juice, rum and mint then remove from the heat and leave to infuse for 20 minutes.
Meanwhile, place the 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 the food processor then add the cream cheese and mascarpone and whiz to combine. Strain the syrup through a sieve, pressing down to extract as much flavour as possible then add the syrup to the processor and whiz again to combine. Add the melted chocolate and pulse 2-3 times until incorporated. Spoon the filling into the glasses then chill for 1 hour to set.
Just before serving, whip the cream and add a dollop to each glass. Garnish with extra mint, lime slices, pistachios and violets if desired.