Speculoosbavarois is a traditional Dutch custard-based dessert that incorporates Speculaas biscuits (cookies) into the mix. The full recipe is presented here and I hope you enjoy this classic Dutch dish of: Speculoosbavarois.
Place the gelatine in a small bowl and cover with cold water. Meanwhile. add the milk to a pan and bring to a boil.
Beat the egg yolks with the sugar and the vanilla sugar until pale and creamy. Take the milk off the heat and add about 250ml to the egg mixture, whisking all the time. Return the milk and egg mix to the pan with the remaining milk and place back on the heat. Whisk thoroughly then cook until just below the boiling point.
Squeeze the excess liquid from the gelatine and add to the milk mixture then crumble-in the biscuits and take off the heat. Set aside to cool, but don't wait until the mixture has set.
In the meantime beat the cream with the icing sugar until thoroughly mixed and stiffened. Add the egg whites to a clean and dry bowl and beat until it stands in soft peaks. Carefully fold the egg whites and the cream mixture into the cooled milk mixture until well combined.
Line a deep plate or pie dish with foil and pour the resultant mix into this. Cover and place in the refrigerator to set for at least 4 hours. Turn out onto a fresh plate and serve.
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