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Speculoos mousse cake
A no‑bake cake, light as a mousse, based on Breton biscuits, Petit Beurre and speculoos paste, highlighted by a silky mascarpone cream and a melting glaze. Ideal for birthdays or an evening treat.
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Cost Breakdown
Critical Success Points
- • Soften the gelatin
- • Melt the milk and speculoos paste without boiling
- • Incorporate the gelatin at an appropriate temperature
- • Mix the cooled milk‑speculoos mixture with the mascarpone to avoid curdling
- • Refrigerate long enough for the mousse to set
Safety Warnings
- • Handle hot gelatin with care to avoid burns
- • The milk‑speculoos mixture is hot; let it cool before adding to the mascarpone
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