Christmas Dessert with Speculoos
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 2 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 15 speculoos (spicy)
- 300 g raspberries, frozen
- 400 g sour cream
- 70 g suar
- 1 teaspoon cornstarch
- 0.5 teaspoon ½ gingerbread spice
Print Recipe
Pin Recipe Instructions
- Bring the raspberries to the boil with two tablespoons of sugar, gingerbread spices and a little water and cook for half a minute. Then puree with the hand blender.
- Stir cornstarch into two tablespoons of cold water. Mix the cornstarch with the raspberry mixture and cook for a minute. Then let it cool down.
- Mix the sour cream with the remaining sugar (to taste).
- Put one tablespoon of sour cream in each of 6 bowls and place one and a half speculoos on top, over two tablespoons of raspberry mixture, two tablespoons of sour cream and one speculoos. Then add two tablespoons of sour cream and top it with a speculoos.
- The dessert should be left to stand in the refrigerator for at least 2 hours.
- They can also be prepared with frozen forest fruits or strawberries.
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