Marzipan Speculoos Cream

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 3 hrs 40 mins
Course Dessert
Cuisine European
Servings (Default: 4)

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
Marzipan Speculoos Cream
Marzipan Speculoos Cream

Instructions

  1. Soak the gelatine in cold water. Put the speculoos in a freezer bag and crumble finely with the kitchen roll. Warm milk. Dice the marzipan and dissolve in the warm milk while stirring. Squeeze out the gelatine and dissolve it in the mass. Allow to cool slightly. Stir in the egg yolk and orange peel. Let the marzipan mixture cool down. Whip the cream until stiff and carefully fold into the marzipan mixture. Layer the cream and biscuit crumbs alternately in a bowl. Chill for at least 3 hours.
  2. Shape the cream into balls or cams with an ice cream scoop or 2 spoons and place on dessert plates. If necessary, cut 2 kumquats into slices. Decorate the cream with chocolate tablets and kumquats.

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