Speculaas is a type of spiced short crust biscuit, traditionally baked for consumption on or before St Nicolas’s day in the Netherlands and in Belgium. For this mousse the Speculaas gives a heavenly flavor thanks to the so called Dutch Indian spices.
Ingredients: 2 eggs, 125 gr Speculaas, 2 extra biscuit for decoration, ½ liter 40% cream, 100 gr sugar, 1,5 dl Gouden Carolus Classic beer, 1 tbsp cacao powder
Directions: Break biscuits and crumble into a bowl. Pour over Gouden Carolus beer. Flavor with one tablespoon of cacao powder.
In an other bowl whisk cream until it reaches a joghurt texture (keep two tablespoons for the finishing touch). Then also in a bowl whisk together egg yolks and sugar until well blended.
Whisk egg whites until stiff.
Add egg yolks to egg whites and fold them into the whipped cream.
Finally add cream mixture to biscuit-beer mixture and stir well. Cover mousse and refrigerate at least one hour or until set.
To serve: place mousse into glasses and scatter with the leftover Speculaas crumbles. The mousse will be not only spectacular but it also has a unique aroma! Go for it!