Ingredients
Scale
- 20 Lotus Biscoff Cookies (plus extra for garnish)
- 1 cup Heavy Whipping Cream (cold)
- 1/2 cup Lotus Biscoff Spread (creamy style)
Instructions
- Start by placing the Biscoff cookies into a large zip-top bag. Use a rolling pin or the bottom of a heavy glass to crush them into fine crumbs. If you prefer a bit of texture, leave a few larger chunks in the mix. Set aside about two tablespoons of these crumbs for the final garnish. Divide the remaining crumbs equally among four small dessert glasses or ramekins, pressing them down lightly to form a base layer.
- In a large, chilled mixing bowl, pour in the cold heavy whipping cream. Use a hand mixer or a stand mixer to beat the cream on medium-high speed until stiff peaks form. Be careful not to over-beat, or you will end up with butter. In a separate small bowl, stir the Biscoff spread vigorously with a spoon until it becomes smooth and slightly more fluid. Gently fold the Biscoff spread into the whipped cream using a spatula. Use a slow, circular motion to maintain the airiness of the cream until the mixture is uniform in color and looks like a light brown mousse.
- Spoon the Biscoff mousse mixture over the cookie crumb bases in each glass. Smooth the tops with the back of a spoon or a small spatula. For a professional look, you can transfer the mixture into a piping bag and pipe it into the glasses. Sprinkle the reserved cookie crumbs over the top of each dessert. Place a whole Biscoff cookie vertically into the cream as a final decorative touch. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld and the texture firm up.
- Cook Time: 15 minutes