Biscoff Petit Four

Name: Biscoff Petit Four
Ingredients: 111 g Biscoff speculoos crumble; 38 g Melted butter; Pinch of salt; 208 g Whipped cream; 18 g Egg white; 14 g Sugar; 1 g Gelatine; 108 g Mango puree; 10 g Biscoff speculoos topping; 1 g Lime zest

Be surprised by the combination of fresh mango and the unique taste of Biscoff in these petit fours. Ideal as a dessert or with coffee!

Ingredients

111gBiscoff speculoos crumble

38gMelted butter

Pinch of salt

208gWhipped cream

18gEgg white

14gSugar

1gGelatine

108gMango puree

10gBiscoff speculoos topping

1gLime zest

Preparation

Blend the butter and Biscoff speculoos crumble finely in a blender.
Add a pinch of salt.
Place this dough on a baking tray and roll it out tightly.
Let it harden and cut out the cookie base to the desired size.

Whip the cream until stiff and place in the refrigerator.
Whip the egg white together with the sugar until firm.
Dissolve the gelatin sheet in a small part of the mango puree.

Mix the egg white with the mango puree and then add the whipped cream.
Pour the mixture into a mold (that fits the cookie base) and freeze.

Place the frozen mango mousse on the cookie base and garnish by quickly and smoothly drizzling the Biscoff speculoos topping over the mango drop using a small piping tip.
Grate a little lime zest over the top to finish.