Makes 4-6 (depending on ramekin size)
8 bourbon biscuits
100g cooled melted white chocolate
400g philli cream cheese
200ml of double cream
5 tbsp caster sugar
1 tsp vanilla extract
In a food processor blitz the biscuits, divide half of the biscuits crumbs between the ramekins. Whisk the double cream until soft peak stage. Add the Vanilla, sugar, cream cheese and cooled melted chocolate. With a large metal spoon fold until well combined. Add a layer to each ramekin, (*reserving enough to decorate) then another layer of biscuit crumb, spoon the rest of the creamy mix into a piping bag fitted with an *open star nozzle and pipe swirls to finish. Pop into the fridge and chill for at least an hour.