Speculoos Mousse Snow Globes

2013-12-20
I dusted the globes after putting them on the silver platter.
  • 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.

Four ingredients create a memorable dessert.

Four ingredients create a memorable dessert.

When gelatin absorbs the liquid it is called blooming.

When gelatin absorbs the liquid it is called blooming.

It took less than a minute to melt the gelatin.

It took less than a minute to melt the gelatin.

Just added the melted gelatin and whipped to stiff peaks.

Just added the melted gelatin and whipped to stiff peaks.

Folding in the speculoos cookie spread.

Folding in the speculoos cookie spread.

Left, a Libbey glass globe vase purchased at Joann Fabrics for $1.99. Right, Czech crystal stemless wine glass, TJ Maxx for $6.

Left, a Libbey glass globe vase purchased at Joann Fabrics for $1.99. Right, Czech crystal stemless wine glass, TJ Maxx for $6.

To pipe or spoon? That is the question.

To pipe or spoon? That is the question.

Cookie crumbles make a fine finishing touch.

Cookie crumbles make a fine finishing touch.

I had a gingerbread star cookie that I dusted with powdered sugar for another accent.

I had a gingerbread star cookie that I dusted with powdered sugar for another accent.

Ingredients

  • 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

Method

Step 1

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.

Step 2

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.

Step 3

Add all of the cooled gelatin and beat on high until stiff.

Step 4

Add a 1/3 of whipped cream to biscoff and using a whisk, fold in to lighten mixture. Fold in remaining whipped cream.

Step 5

Divide mousse among 4 ramekins. Chill.

Step 6

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.

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