Method

• 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.
• 2.
  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.
• 3.
  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.

• 4.
  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.
• 5.
  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.