150g ginger biscuits crushed in food processor
1/2 cup 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
1 cup mascarpone
300ml thickened cream, whipped
sliced pistachios to garnish
stir the melted butter into the biscuit crumbs until well combined
press the mixture firmly into 6 serving glasses
chill in the fridge
place the sugar and 1/4 water in a saucepan, bring to boil until sugar dissolved
reduce to simmer for 5 minutes until syrupy
add lime zest and juice, rum and mint
remove from heat and set aside for 20 minutes to infuse
melt the chocolate
clean the food processor
add the cream cheese and mascarpone - mix to combine
strain the syrup through a sieve, pressing down to extract as much flavour as possible
add the syrup and the chocolate to the cheese mix until combined
spoon the mixture into the glasses on top of biscuit base
chill for 1 hour to set
garnish with whipped cream, lime slice, mint and pistachios
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