Speculoos Mousse Snow Globes2013-12-20
- Yield : 2 cups
- Servings : 4
- Prep Time : 60m
- Cook Time : 5m
- Ready In : 1:30 h
Speculoos cookie spread is incorporated into a airy mousse. Each ramekin is topped with a glass globe and dusted with powdered sugar and edible glitter for a magical dessert that will brings smiles to young and old.
- 1 tsp unflavored gelatin
- 4 tsp cold water
- 1 cup heavy whipping cream
- ¼ cup brown sugar
- 2/3 cup speculoos cookie spread (search: speculoos cookie spread)
- Garnish: Whipped cream, cookie crumbs, powdered sugar, edible glitter
Bloom gelatin by combining gelatin and water in a small saucepan. Wait 5 minutes until gelatin absorbs (bloom) water. Place over medium low heat and melt gelatin. Watch constantly. Remove from heat and cool but don’t let it set up, about 5 minutes.
Meanwhile, pour cream in a stand mixer fitted with the whip attachment. Whip cream until frothy slowly pour in sugar. Whip to soft peaks and slightly thickened.
Add all of the cooled gelatin and beat on high until stiff.
Add a 1/3 of whipped cream to biscoff and using a whisk, fold in to lighten mixture. Fold in remaining whipped cream.
Divide mousse among 4 ramekins. Chill.
To serve: Dollop each ramekin with whipped cream, sprinkle with cookie crumbs then top with a glass globe or stemless wine glass. Dust tops of globes with powdered sugar. Sprinkle with edible glitter. Serve immediately.