Marzipan Speculoos Cream

Name: Marzipan Speculoos Cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 sheets Gelatine; 50 g Speculoos; 1/8 l Milk; 150 g Marzipan paste; 1 Egg Yolk; 7-10 Tbsp grated peel of 1/2 organic orange; 200 g Whipped cream; 2 Kumquats and wafer-thin chocolate bars to decorate; 1 Freezer bag

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 sheets Gelatine
50 g Speculoos
1/8 l Milk
150 g Marzipan paste
1 Egg Yolk
7-10 Tbsp grated peel of 1/2 organic orange
200 g Whipped cream
2 Kumquats and wafer-thin chocolate bars to decorate
1 Freezer bag

Directions

1
Soak gelatine in cold water. Put the biscuits in a freezer bag and crumble them finely with the cake roll.
2
Warm up the milk. Dice marzipan and dissolve in the warm milk while stirring. Squeeze the gelatine and dissolve in the mixture. Leave to cool down a little. Stir in egg yolk and orange peel. Let the marzipan mixture cool down.
3
Whip the cream until stiff and fold in carefully. Layer cream and cookie crumbs alternately in a bowl. Chill for at least 3 hours.
4
Form the cream into balls or cams with an ice-cream scoop or with 2 spoons. Cut kumquats into slices. Decorate the cream with chocolate bars and kumquats.