Ingredients
Eggs
2
Salt
A pinch
Tagatesse Without Sugars
25 g
Vanilla extract
2 teaspoon
Whipped cream
200 ml
No Sugar Almond Cookies
30 g
Speculoos paste
50 g
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Preparation method
Split the eggs and mix the egg whites until stiff with a pinch of salt.
Put the egg yolks in a separate bowl and mix with the Tagatesse and vanilla.
In another bowl, mix the whipped cream until lumpy and lightly fold the egg yolks into the whipped cream.
Gently and fluffily add the egg whites through the whipped cream mixture and pour into a bowl.
Crumble the almond biscuits into coarse pieces and add to the ice cream mixture.
Finally, spread the speculoos paste over the ice cream mixture and put it in the freezer for at least 5 hours.
Products in this recipe
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