Speculoos Cardamom Mousse

Name: Speculoos Cardamom Mousse
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 sheets Gelatine; 50 g Speculoos; 4 Eggs (size M); 75 g + 1 tablespoon of sugar; 6 TABLESPOONS Orange juice; 1/4 -1/2 Tsp ground cardamom; 150 g Whipped cream; 50 g Dark chocolate; 2 Kumquats; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 sheets Gelatine
50 g Speculoos
4 Eggs (size M)
75 g + 1 tablespoon of sugar
6 TABLESPOONS Orange juice
1/4 -1/2 Tsp ground cardamom
150 g Whipped cream
50 g Dark chocolate
2 Kumquats
baking paper

Directions

1
Soak gelatine in cold water. Grind the biscuits finely. Separate eggs. Cream egg yolks and 75 g sugar for about 5 minutes. Season with orange juice and cardamom. Whip cream until stiff, fold in.
2
Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir the gelatine into the rest of the cream. Chill until the cream begins to set. Beat the egg whites until stiff. Fold into the cream. Pour the cream and biscuits alternately into a bowl and chill for about 1 hour. In the meantime, chop the chocolate, melt over a hot water bath and spread thinly on baking paper. Keep cool until serving. Melt 1 tablespoon of sugar until golden brown. Wash kumquats, grate dry and cut into slices, sprinkle with caramel. Use a large ice cream scoop or 2 large spoons to cut the cream into portions.
3
Pour the cream and biscuits alternately into a bowl and chill for about 1 hour. In the meantime, chop the chocolate, melt over a hot water bath and spread thinly on baking paper. Keep cool until serving. Melt 1 tablespoon of sugar until golden brown. Wash kumquats, grate dry and cut into slices, sprinkle with caramel. Use a large ice cream scoop or 2 large spoons to cut the cream into portions. Carefully break the chocolate into pieces. Serve the cream decorated with the chocolate and kumquats
4
Waiting time approx. 1 hour