Cinnamon speculoos mousse Recipe

 Cinnamon speculoos mousse Recipe

We love to end a good meal with a creamy dessert like this cinnamon mousse. It's crunchy because we put little pieces of biscuit between the layers. So it’s even more perfect to be enjoyed with our coffee. Try it.

Ingredients

200 g cream (milk cream) with 30% MG

100 g mascarpone (2 heaped tablespoons)

2 col. speculoos cream spread soup (see tips)

35 g cinnamon biscuits (speculoos)

2 la reine sticks (champagne biscuit)

5 col. milk soup

Preparation

Mousse: Place the cream (whipping cream), mascarpone, bowl and whisk in the freezer for 20 minutes. Then remove them and add the cream and mascarpone until it turns into whipped cream.

Melt the spread (1 heaped tablespoon) in the microwave for 30 seconds. Mix (do not beat) this paste with the whipped cream.

Soak the la reine sticks (champagne biscuit) in the milk and divide each one into 3 parts.

Roughly break up the cinnamon biscuits. Distribute them in the bottoms of the 6 glasses (but leave some for decoration). Cover generously with whipped cream (at this stage we used a piping bag but it can be done with a spoon).

On top of each, 1 part of the la reine toothpick. Cover again with whipped cream. On top, the melted speculoos spread.

Finish by sprinkling with finely broken cinnamon biscuits. Refrigerate for 1 hour.

It's ready!