200g white chocolate
175g digestive biscuits, crushed
juice and zest 3 limes
250g caster sugar
600g cream cheese
250ml double cream
1tsp sea salt
8 martini glasses
Finely grate 50g of the white chocolate into a shallow bowl. Take 8 martini or margarita glasses, dip the rims into cold water and then dip them into the grated chocolate to coat. Set aside for
Melt the butter in a small saucepan and pour into a bowl. Add the digestives and stir well until evenly coated. Divide between the glasses, pressing them down lightly using the end of a rolling pin. Place in the fridge until required.
Combine the lime juice, tequila and half the sugar in a small saucepan and heat gently, stirring to dissolve the sugar. Bring to the boil and then remove from the heat. Leave to cool completely.
Melt the remaining chocolate in a bowl set over a pan of gently simmering water (do not let the base of the bowl touch the water). Allow to cool for 5 minutes.
Place the cream cheese in a food processor with the tequila lime mixture and blitz until smooth. Stir in the melted chocolate and cream and blend again. Using a piping bag with a large plain nozzle, divide the mixture between the glasses. Place back in the fridge and chill for at least 2 hours.
To make the lime caramel, line an oven tray with baking paper. Combine the remaining sugar with 2 tablespoons water in a small saucepan and heat very gently, stirring until the sugar is dissolved. Bring to the boil and cook without stirring for a further 5-6 minutes until the liquid turns golden brown. Pour on to the lined oven tray and allow to cool completely.
Roughly beak up the praline and place in a food processor with the lime zest and salt and blitz to make a slightly chunky crumb mixture. Spoon on to the set creams and serve immediately.
RECIPES, FOOD AND PROP STYLING: LOUISE PICKFORD.
PHOTOGRAPHY: IAN WALLACE