8 digestive biscuits
6 tbsp caster sugar
80g unsalted butter
50ml shot of Fentimans tonic
7 tbsp icing sugar
Juice of 1 lime
zest of half to the whole lime (depending on taste/gin levels)
½ tsp vanilla extract
600 ml double cream
Put butter and sugar into a heavy based saucepan and heat gently. Crush the biscuits roughly using a food processor (or the end of a rolling pin) and add them in, removing the pan from the heat and stirring gently. Add the tonic in three lots, ensuring that the base doesn’t go mushy – it should be slightly crumbly. You may not need all of the tonic.
In a large bowl, gently stir the mascarpone to loosen it and then add the lime juice and part of the jest to it along with the icing sugar and vanilla. Pour the gin in slowly, ensuring that the mixture doesn’t get too runny (if it does, either stop adding gin or add mascarpone – the decision is yours).
Whip the cream into firm peaks, including the rest of the zest, before gently folding into the mascarpone mixture, ensuring the mixture stays fairly solid.
Put both the crumbly base and the gin-infused cheese-mix into a dish and chill in the fridge. If you are feeling very adventurous you can line ramekins with cling film and put the mixture in upside down (i.e. base at the top) so that you can tip them onto plates to serve.