Mojito Cheesecake Parfaits with Finger Lime Caviar

🧂 Ingredients

• 20 g unsalted butter

  melted
• 150 g of biscuits

  crushed
• 150 g of white chocolate
• 150 g of raw caster sugar
• 60 ml of water
• zest and juice of 3 limes

  plus 1 extra lime, sliced, to garnish
• 100 ml of white rum
• 1 cup of mint leaves

  plus extra to garnish
• 400 g of cream cheese
• 250 g of mascarpone cheese
• 1 finger lime

  split

Instructions

• 1 Combine the sugar and water in a saucepan over a medium heat. Stir until the
  sugar dissolves and bring to the boil before reducing the heat to low and
  simmering for 5 minutes. Remove from the heat, add the mint leaves, lime juice
  and zest, and rum and cover and set aside to infuse for 20 minutes. Strain and
  set aside.
• 2 Place the chocolate in a heatproof bowl over a pot of simmering water and stir
  until melted.
• 3 Place the cream cheese and mascarpone in a food processor and process until
  smooth. Add the strained syrup and melted chocolate and process to combine.
• 4 Combine the crushed biscuits and melted butter and stir to combine. Divide half
  the mixture between 6 glasses and press into the base. Top with half the
  cheesecake mixture. Top this with the remaining biscuit mixture and then layer
  with the remaining cheesecake mixture. Refrigerate for 1 hour to set.
• 5 When ready to serve top with a dollop of cream, mint leaves and finger lime
  caviar.

Nutrition Info