Lime, Dark Chocolate and Ginger Biscuit Syllabub

Pour the cream into a bowl and sift in the icing sugar. Grate the zest of one lime into the bowl and squeeze in the juice. Hold the lime pulp side down and squeeze, letting the juice run through your fingers and catching any pips. Whisk on a low setting until thick and forming stiff peaks. Crush 3 biscuits into small-ish pieces and add to the cream. Fold in. Using the remaining two biscuits, crush and divide into the bottom of two ramekins. Spoon the syllabub mixture into the ramekins and place in the fridge to set for approximately 45 minutes. Just before serving, grate some dark chocolate onto the top.