Recipe Credit: Delicious (www.whiskanddine.com/)

Equipment

• Small trifle bowls or cocktail glasses
• Small saucepan
• Strainer
• Medium size bowl with a cover or plastic wrap
• Measure cup and spoons
• Shot glass
• Knife and cutting board
• Food processor, blender or a mallet and a zip bag – to crush the chocolate wafers

Ingredients

• Citriburst Finger Limes
• Sugar
• Agar agar
• White rum
• Fresh mint leaves
• Greek yogurt
• Homemade Chocolate wafers – or store bought

Instructions

• Slice Finger Limes – Slice 1 finger lime, longways and scoop out the lime caviar beads. Reserve 1 teaspoon for garnish, set aside the remaining beads for the simple syrup. Slice the other finger lime, longways, into long thin slivers to be used for garnish.  
• Simple Syrup – In a small saucepan, over medium heat simmer the sugar, lime juice, lime caviar beads and mint leaves roughly chopped until the sugar melts. With the back of a spoon, crush the finger lime caviar beads. Turn off, and allow to steep for 15-minutes. 
• Strain the simple syrup and return just the liquid to the saucepan. In a small cup, mix the agar agar with a tablespoon of cold water and stir. Over medium heat, bring the simple syrup to a simmer, add the agar agar and stir for 1 minute. If you want the alcohol cooked out of the rum, add it to this step, while simmering. Otherwise, stir in the rum once you have removed the simple syrup from the stove. 
• Lime Mousse – In a heatproof bowl, add the yogurt and whisk the simple syrup mixture into the yogurt. It will appear a liquid at first. Put a piece of plastic wrap over the bowl and place in the fridge for at least 30-minutes, or more, to set the creamy mixture into a mousse.
• Chocolate wafers or homemade chocolate biscuits can be crushed in a food processor or in a baggie with a mallet, and set aside. The use of cookies in this recipe is to create contrast with a trifle appearance, however this recipe is not about chocolate, so select a simple chocolate wafer.  
• Assemble – Remove the creamy lime mousse from the fridge. Place a small spoon of crushed wafers in the bottom of the glass, a dollop of cream, another spoon of crushed wafers and again the lime cream mousse, continuing in this way until the glass is full. Place a small dollop of the reserved finger lime caviar on top, with a small mint sprig and a sliver of the finger lime. Serve.