Name: Speculaas Mousse
Prep time: 25 min
Cook time: 155 min
Total time: 180 min
Yield: 6 Servings
Ingredients: 200 g Speculaas; 400 g Cream; 6 piece Egg yolk; 50 g Sugar; 50 ml Brandy; 6 Blatt Gelatin

Description

This Speculaas Mousse is a festive dessert, ideal for the Christmas season. The combination of crunchy speculaas, creamy cream and a hint of brandy makes it a special treat. With the Thermomix® the preparation is simple and guaranteed to succeed. The mousse is prepared in about 25 minutes and should then be chilled for at least 2 hours. The recipe is designed for 6 servings.

Ingredients (6 ingredients)

200 g Speculaas

400 g Cream

6 piece Egg yolk

50 g Sugar

50 ml Brandy

6 Blatt Gelatin

Preparation (9 steps)

Chop speculaas

Thermomix® Setting

10 sec/Speed 8

Put 200 g speculaas into the mixing bowl and chop for 10 sec./speed 8. If necessary, push down with the spatula and repeat the process until the desired consistency is reached.

10 sec

Pour speculaas

Pour the chopped speculaas into a bowl and set aside.

Whip cream

Thermomix® Setting

2 min/Speed 3,5

Put 400 g cream into the mixing bowl and whip with the butterfly for 2 min./speed 3.5 until stiff. Observe the cream so that it does not become butter.

2 min

Pour whipped cream

Pour the whipped cream into a separate bowl and chill.

Whisk egg yolks, sugar and wine

Thermomix® Setting

6 min/158°F/Speed 3 158°F

Put 6 egg yolks, 50 g sugar and 50 ml brandy into the mixing bowl and whisk for 6 min./70°C/speed 3 with the butterfly.

6 min

Stir in gelatin

Thermomix® Setting

1 min/Speed 2

Squeeze out 6 sheets of gelatin, which have been soaked beforehand according to the package instructions, well and add to the mixing bowl. Stir in for 1 min./speed 2 until the gelatin has completely dissolved.

1 min

Let cool down

Pour the mixture into a bowl and let it cool down, stirring occasionally, until it becomes slightly thick.

Fold in cream and speculaas

Thermomix® Setting

30 sec/Linkslauf/Speed 2 Reverse

Carefully fold the whipped cream and the chopped speculaas into the cooled egg yolk mixture. Use the reverse rotation for this: 30 sec./reverse rotation/speed 2.

30 sec

Chill

Fill the mousse into glasses or a bowl and chill for at least 2-3 hours, better overnight.

Finished cooking? Great! 🎉

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About this recipe

Speculaas mousse is more than just a dessert for me; it is a reminder of the Advent season of my childhood. The scent of cinnamon, cloves and cardamom that streamed from my grandmother's kitchen when she baked speculaas is inextricably linked to Christmas. This mousse is my homage to those memories, a way to capture the warmth and security of that time and put it on the plate. The ingredients play a crucial role. The speculaas, the heart of the dessert, provides not only the characteristic taste, but also a pleasant texture. The crispy biscuit pieces contrast wonderfully with the creamy mousse. The cream provides the airy lightness and combines all the flavors together. The egg yolk, beaten with sugar and brandy, forms the base of the mousse and gives it a velvety consistency and a fine, alcoholic note. The brandy enhances the Christmas spices and provides additional depth in taste. The gelatin stabilizes the mousse and ensures that it retains its shape. When preparing with the Thermomix®, it is important to keep a close eye on the cream. It should be whipped stiff, but not become butter. The butterfly attachment helps to whip the cream evenly. When whisking egg yolk, sugar and brandy, the temperature of 70°C is crucial. It ensures that the egg yolks set without curdling. The gelatin should be well squeezed out before adding so that the mousse does not become too watery. Be careful when folding in the cream and speculaas. The reverse rotation prevents the cream from collapsing and the mousse from losing its lightness. For a vegetarian version, you can do without gelatin and use agar-agar instead. However, the amount must be adjusted because agar-agar has a stronger binding power. If you like it vegan, you can replace cream and egg yolk with plant-based alternatives. It is important to choose products that whip well and have a similar taste and texture. Instead of brandy, you can also use rum or amaretto. Apple juice or orange juice is suitable for an alcohol-free version. Serve the speculaas mousse in small glasses or bowls. Garnish with additional speculaas crumbs, fresh berries or a touch of powdered sugar. A glass of Vin Santo or an aromatic coffee goes well with it. The mousse can be prepared well in advance and can be kept in the refrigerator for 2-3 days. It is the perfect dessert for a festive Christmas dinner or a cozy Advent afternoon.