Menu
Close menu
New

Caramelised Biscuits with apple, Cointreau and passion fruit

Appetisers
Mealtype
00
Hour
25
Min
Medium
Difficulty

Bring the mascarpone and speculoos spread to room temperature. Mix with a spatula to make a homogenous paste, and add the pinch of fleur de sel and the Cointreau. Put the mixture in a piping bag and place in the refrigerator. Pipe a layer of Speculoos paste on the plate. Peel the apples, remove the core and cut them into cubes. Melt the butter in a pan, together with the sprigs of thyme. Add the apples and stew them briefly. Cover the Speculoos paste with the apples. Heat the Caramelised Biscuits at 160°C and cut a JD biscuit from it. Mix the rest of the Caramelised Biscuits to a fine powder.Place a spoonful of Caramelised Biscuit powder and the JD stamp in the middle. Cut the passion fruits in half and take the seeds out using a fork. Garnish with the passion fruit and a sprig of mint.

Relevant tags

Ingredients

  • 8 Caramelised Biscuits

  • 225g Jules Speculoos Spread

  • 250g Mascarpone

  • Cointreau

  • Pinch of Fleur de Sel

  • 2 sweet and crisp Apples

  • A few Sprigs of Thyme

  • Knob of Butter

  • 4 Passion Fruits

  • 4 small Sprigs of Mint

Online shop

Way of working

Cook now

Cooking step by step