An airy mousse full of warm speculaas flavour, with creamy whipped cream and crunchy speculaas crumbs. A festive autumn and winter dessert that is easy to make ahead.
Speculaas mousse
Speculaas mousse
Method
01
Speculaas paste
Warm the speculaas paste in a small pan until liquid.
02
Whisk
Whisk the egg whites stiff, add the sugar after a minute and whisk to stiff peaks. Whip the cream in another bowl.
03
Mix
Put the liquid speculaas paste in a bowl and fold in the whipped cream and the whisked egg white with large sweeping movements.
04
Set and finish
Divide between small pots and leave to set for a few hours. Finish with crushed speculaas biscuits.
Tips & notes
Let the speculaas paste cool slightly before you fold it in; too warm and the whipped cream collapses. The egg whites aren't heated, so use fresh or pasteurised eggs. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Add a splash of amaretto or speculaas liqueur for extra depth.
- Serve in a glass with a layer of speculaas chunks between the mousse for a parfait effect.
Contains:
Gluten
Eggs
Milk
| Calories | 177 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 20 g |
| Fat | 11 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
