Make a typical belgian dessert for XmasSpeculoos mousse with crumbleNeeds
3 Gelatine sheets ( 3g each) 1/2 l Creme 120 gr Candy syrup 8 Biscoff cookies, we call them SPECULOOS 8 tablespoons of sugar 200 gr Brown sugar 9 Eggs Cinnamon powder 1/2 l milk 100gr Flour 125gr Whole wheat flour Vanilla stick 115 gr butter (soft, not fridge cold)
Cooking with Steve – Speculoos mousseadmin2020-12-23T19:21:10+00:00