Let's start cooking!
Ingredients
-
${ getServingQuantity(12, 4, servingQuantity ?? 4) }
Virtuoso biscuits
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${ getServingQuantity(2, 4, servingQuantity ?? 4) } tbsp
Speculoos Spread
-
${ getServingQuantity(100, 4, servingQuantity ?? 4) } g
fresh cream (40%)
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${ getServingQuantity(1, 4, servingQuantity ?? 4) } tbsp
icing sugar
-
${ getServingQuantity(1, 4, servingQuantity ?? 4) }
vanilla pod
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${ getServingQuantity(200, 4, servingQuantity ?? 4) } g
fresh raspberries
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a few mint leaves
![Kaneelkoekjes chocolade vanilleroom framboos ingredienten](https://www.julesdestrooper.com/assets/transforms/site/_576xAUTO_fit_center-center_80_none/Kaneelkoekjes-chocolade-vanilleroom-framboos-ingredienten.jpg)
Preparation
Chop 8 Virtuoso biscuits up into small pieces and melt in the bain-marie along with the Speculoos spread. Fill 4 serving rings with the mixture. Leave to set in the fridge.
Split a vanilla pod lengthwise and extract the seeds.
Add the seeds and icing sugar to the cream and whisk until you obtain a thick liquid consistency.
Spoon the cream onto the chocolate base and garnish with the raspberries, mint and Virtuoso pieces.