Ingredients
- 24 speculoos
-
the foam
- 3 eggs
- 750 g mascarpone
- 75 g caster sugar
-
caramel
- 20 cl of liquid cream with 35% fat
- 250 g caster sugar
- 20 g of unsalted butter
- 2 teaspoons of Guérande fleur de sel
Preparation
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Prepare the mousse. Separate the egg whites from the yolks. Whisk the mascarpone and egg yolks in the bowl of a stand mixer until smooth.
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Beat the egg whites until stiff, incorporating the sugar in three batches until firm. Gently incorporate the egg whites into the mascarpone using a spatula and mix until you obtain a smooth and homogeneous texture.
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Prepare the caramel. In a saucepan, warm the cream. Cook the sugar in another saucepan until it turns brown, then pour in the hot cream and cook for 5 minutes until simmering.
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Add the butter, the fleur de sel and mix.
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Roughly crush the speculoos and line 6 ramekins with a little speculoos crumbs, a little caramel, a little mousse. Repeat the operation until the top of the ramekins.
