Lemon Speculoos Cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak 3 leaves of gelatine. Separate eggs. Cream egg yolk, 40 sugar and vanilla sugar with the whisk of the hand mixer. Add lemon juice. Squeeze the gelatine, dissolve and stir into the egg mixture drop by drop. Beat the egg whites and cream separately until stiff.

2. 2

   Carefully fold both into the mixture. Rinse 4 boot moulds (150 ml content) with cold water. Pour in the cream and chill for about 1 1/2 hours. In the meantime soak 1 sheet of gelatine. Puree raspberries and 10 g sugar. Pass through a sieve. Squeeze the gelatine, dissolve and stir into the puree drop by drop. Place the puree in fir tree moulds and chill for 45 minutes. Put speculoos in a freezer bag and crush with a rolling pin. Melt the fat. Mix speculoos and fat.

3. 3

   Squeeze the gelatine, dissolve and stir into the puree drop by drop. Place the puree in fir tree moulds and chill for 45 minutes. Put speculoos in a freezer bag and crush with a rolling pin. Melt the fat. Mix speculoos and fat. Put the mixture into fir tree moulds and chill for 30 minutes. Turn lemon cream boots onto plates. Decorate with sugar pearls. Dust the plates with cocoa motifs if necessary. Use a knife to remove the raspberry jelly and speculoos from the edges of the moulds. Decorate dessert with them

4. 4

   Put the mixture into fir tree moulds and chill for 30 minutes. Turn lemon cream boots onto plates. Decorate with sugar pearls. Dust the plates with cocoa motifs if necessary. Use a knife to remove the raspberry jelly and speculoos from the edges of the moulds. Decorate dessert with them

Nutrition Facts

KCAL
400 kcal

CARBS
25 g

FATS
29 g

PROTEINS
8 g