Speculoos Entremets

Preparation

Step 1: Make the speculoos crunch

Blend 150 g of speculoos biscuits into a fine powder. Melt the butter and mix it into the biscuit powder until you get a homogeneous, sandy texture. Divide this mixture between the 6 ramekins, pressing it down firmly with the back of a spoon, and reserve 50 g of crushed speculoos for decoration.

Chill the bases in the fridge while you make the mousse: the butter will set and firm up the crunch.

Step 2: Infuse the milk

Pour the milk and 15 cl of cream into a saucepan. Split the vanilla pod in half, scrape out the seeds and add them with the pod. Bring to a gentle simmer over low heat, turn off the heat and leave to infuse for 10 minutes. Strain the milk and discard the pod.

Meanwhile, soak the gelatine leaves in a bowl of cold water until soft.

Step 3: Make the speculoos mousse

In a bowl, whisk the egg yolks with the sugar until pale. Add the cornflour, then pour in the warm vanilla milk in a thin stream while whisking vigorously. Return everything to the saucepan and thicken over low heat, stirring constantly, until it reaches 85°C — the cream should coat the back of a spoon.

Off the heat, stir in the drained gelatine and let the cream cool slightly. Whip the remaining 10 cl of cream into firm peaks and fold it gently into the lukewarm custard with half of the crushed speculoos.

Step 4: Assemble the entremets

Pour the mousse into the ramekins over the crunchy base, smoothing the surface with a spatula. Tap the ramekins lightly on the worktop to release any air bubbles.

Chill for at least 4 hours, ideally overnight: the mousse must be fully set and firm.

Step 5: Decorate and serve

Just before serving, crumble the reserved speculoos on top and dust with a little cinnamon. Serve well chilled.

This entremets keeps for 2 to 3 days in the fridge, covered with cling film.