Ingrediënten
Vanillalaag:
- 500 ml slagroom (> 30% vet)
- 50 g basterdsuiker
- 2 blaadjes gelatine
- 3 el koud water
- 1/2 tl vanilleboonpasta of vanille-extract
Biscoff laag:
- 800 ml slagroom (> 30% vet)
- 80 g fijne kristalsuiker (basterdsuiker)
- 3 blaadjes gelatine
- 400 ml Biscoff speculoospasta (600 g)
Versiering:
- Biscoff crumbs
- Frambozen
Klaar in 10 stappen
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1
First make the vanilla layer. Add the gelatin sheets to cold water and leave until soft.
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2
In a saucepan over low heat, warm the cream and the vanilla and stir in the sugar. Wait until the sugar melts and don’t let the cream boil.
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3
Add the soaked gelatin sheets (squeeze out the water) to the cream mixture. Mix well to ensure all the gelatin has melted.
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4
Pour the mixture as a first layer into glasses or bowls. Refrigerate and let it set for a couple of hours.
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5
When the vanilla layer is set, make the Biscoff layer. Add the gelatin sheets to cold water and leave until soft.
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6
In a saucepan over low heat; warm up the cream and stir in the sugar. Do not let the cream boil and wait until the sugar has melted.
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7
Add Biscoff spread to the mixture and stir until fully melted and combined.
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8
Add the soaked gelatin sheets (squeeze out the water) to the cream mixture. Mix well to ensure all the gelatin has melted.
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9
Let the Biscoff mixture cool down, add it to the set vanilla layer and refrigerate again to let it set for a couple of hours.
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10
Versier vlak voor het serveren met Biscoff crumbs en rode bessen.
Ontdek hier meer recepten
Biscoff Mousse
We kennen allemaal de klassieke chocolademousse, maar hier is een Biscoff versie: smeuïg en overheerlijk!
Lotus Biscoff ijs
Wil je je traditionele ijscoupe nóg lekkerder maken? Voeg er dan wat Biscoff aan toe!
Biscoff Latte
Twee shots espresso, gestoomde melk en heel veel Biscoff speculoospasta: de ultieme latte.