Marzipan Speculoos Cream

Summary

Ingredients

• 4 sheets gelatin, white
• 50 g speculoos
• 125 ml milk
• 150 g marzipan paste
• 1 egg yolk
• 0.5 ½ orange (s), organic, the zest it
• 200 g whipped cream
• Possibly kumquat (s) and wafer-thin chocolate bars to decorate

Print Recipe Pin Recipe

Instructions

1. Soak the 4 sheets of white gelatin in cold water for 5 minutes until softened.
2. Place the 50 g speculoos in a freezer bag and crush finely into crumbs using a rolling pin or kitchen mallet.
3. Heat the 125 ml milk to 40-50°C (104-122°F).
4. Dice the 150 g marzipan paste and stir into the warm milk until completely dissolved.
5. Squeeze out the softened gelatin and stir into the marzipan mixture until dissolved.
6. Let the mixture cool to 30-35°C (86-95°F), about 5 minutes.
7. Stir in the 1 egg yolk and the zest from half the orange.
8. Allow the marzipan mixture to cool to room temperature, about 10-15 minutes.
9. In a separate bowl, whip the 200 g cream to stiff peaks, about 2-3 minutes.
10. Carefully fold the whipped cream into the cooled marzipan mixture with a spatula until no streaks remain.
11. Layer the marzipan cream and speculoos crumbs alternately in a serving bowl or individual bowls.
12. Cover and refrigerate for at least 3 hours.
13. To serve, shape the chilled cream into balls using an ice cream scoop or 2 spoons and place on dessert plates.
14. If using kumquats, slice them thinly.
15. Decorate each plate with wafer-thin chocolate bars and kumquat slices.