'Speculoos' Mousse

1. 1

   Break the speculoos into small pieces and add the cream.

2. 2

   Let sit for a while until softened

3. 3

   Whisk the egg whites till stiff and spoon in the sugar

4. 4

   Whisk the speculoos and cream till stiff

5. 5

   Carefuly spoon together the two mixtures

6. 6

   Divide into cups (makes 6 large or 12 small portions) and let stiff in the fridge

* Per serving · 4 servings · Values may vary.

No additional tips available.