Summary

Ingredients

• 3 speculoos or gingerbread
• 4 cl rum, brown
• 200 ml cream
• 100 g milk chocolate
• 1 ½ sheets gelatin
• 2 egg yolks
• 1 egg (s)
• 40 grams sugar
• 2 teaspoon vanilla sugar with real vanilla (pharmacy)
• 3 teaspoon cocoa powder
• 2 teaspoons gingerbread spice

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Instructions

1. Preparation: Cut the speculoos (or gingerbread) into small pieces and soak them with the rum. Whip the cream until stiff and place in the refrigerator. Melt the chocolate in a double boiler or in the oven (at 80 ° C). Soften the gelatine leaves in the water.
2. Preparation: Beat the egg yolk, egg and sugar until frothy and peel off in a water bath to form a rose. Remove from the water bath and stir in the squeezed gelatin well. Then stir in the melted chocolate, the rum-soaked speculoos pieces and the spices. Finally, carefully fold in the cream. Put the mass in the refrigerator for 5 hours.