Ingredients
Vanilla layer:
- 500 ml heavy cream >30% fat
- 50g caster sugar
- 2 leaves gelatin
- 3 tbsp cold water
- 1/2 tsp vanilla bean paste or vanilla extract
Biscoff layer:
- 800ml heavy cream >30%fat
- 80g fine granulated sugar (caster sugar)
- 3 leaves gelatin
- 400ml Biscoff spread (600gr)
Decoration:
- Biscoff cookie crumbs and raspberries
Prepare in 10 steps
-
1
First make the vanilla layer. Add the gelatin leaves to cold water and leave until soft.
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2
In a saucepan over low heat, warm the cream and the vanilla and stir in the sugar. Wait until the sugar melts and don’t let the cream boil.
-
3
Add the soaked gelatin leaves (squeeze out the water) to the cream mixture. Mix well to ensure all the gelatin has melted.
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4
Pour the mixture as a first layer into glasses or bowls. Refrigerate and let it set for a couple of hours.
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5
When the vanilla layer is set, make the Biscoff layer. Add the gelatin leaves to cold water and leave until soft.
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6
In a saucepan over low heat; warm up the cream and stir in the sugar. Do not let the cream boil and wait until the sugar has melted.
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7
Add Biscoff spread to the mixture and stir until fully melted and combined.
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8
Add the soaked gelatin leaves (squeeze out the water) to the cream mixture. Mix well to ensure all the gelatin has melted.
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9
Let the Biscoff mixture cool down, add it to the set vanilla layer and refrigerate again to let it set for a couple of hours.
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10
Right before serving, decorate with Biscoff cookie crumbs and red berries for the finished touch.
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