120 g lotus Biscoff biscuis
2 gelatin leaves
1 tbsp Taylor & Colledge Vanilla Extract
250 ml milk, whole
1 pinch of salt
2 egg yolks
50 g caster sugar
125 g whipping cream (min. 30% fat)
150 g dark chocolate (70% cocoa)
15 g unsalted butter
150 ml whipping cream (30% fat)
2 eggs, medium
2 tbsp caster sugar
1 tsp Taylor & Colledge Vanilla Extract
1 pinch of salt
Some speculoos or Biscoff cookies
Some dark chocolate shavings
Step 1: To start with our lovely vanilla chocolate pots crumble the biscuits in small pieces and divide evenly into 4 dessert glasses.
Step 2: For the chocolate cream, soak the gelatin in cold water for about 5 minutes. Add the milk, vanilla and salt to a saucepan. Bring to the boil, then remove from the heat.
Step 3: Whisk together the egg yolks and sugar with a hand mixer. Gradually stir in the warm milk.
Step 4: Pour the mixture back into the saucepan. Slowly heat while stirring until the cream thickens (do not let it boil, otherwise the egg yolk will curdle!). The cream has the right consistency when it stays on the spoon and no longer runs thin.
Step 5: Pour the cream into a bowl.
Step 6: Squeeze the excess water out of the gelatin and dissolve in the hot mixture. Chill the cream about 20 minutes, stirring occasionally.
Step 7: Whip the cream. When the cream is stiff carefully fold in the vanilla mixture. Pour the vanilla cream into the glasses and refrigerate until set.
Step 8: To prepare the chocolate cream, finely chop the dark chocolate. Add chocolate and butter to a heatproof bowl over a pan of simmering water. Stir frequently until the chocolate is completely melted then leave to cool.
Step 9: In a stand mixer beat the eggs with the sugar and salt until thick and fluffy. Fold in the melted chocolate.
Step 10: Whisk whipping cream and vanilla extract until stiff.
Step 11: Carefully fold the whipped cream into the chocolate mixture. Pour on top of the vanilla cream and refrigerate for 4 hours.
Step 12: Decorate the vanilla chocolate pots with chocolate shavings, biscuit crumbs and fresh orange. Can be made in advance and kept in the fridge for 1 day.
- Prep Time: 30 min.
- Resting Time: 260 min.