For ➍4 eggs
1 sheet of gelatin
50 g candy syrup
75 g brown sugar
100 g speculoos, crumbled
25 cl cream
25 cl milk
cinnamon stick
Dissolve the gelatin in cold water. Cook the milk with the cinnamon. Beat the egg yolks with syrup and sugar until foamy. Add to the milk. Lower heat and stir until consistent. Remove from heat and add gelatin. Let mixture cool a bit.
Beat cream and mix through milk mixture. Add half of the speculoos. Beat egg whites until stiff and gently spoon through mixture. Make a layer of speculoos crumbs* on the bottom of the small serving dishes**. Gently pour in the mixture. Put in the refrigerator for several hours.
Serve with a cup of excellent coffee or a small glass of coffee liquor.
*Or put a thin slice of peperkoek (gingerbread) on the bottom.
**Alternatively, use chocolate cups.
Speculoos or speculaas is a cookie, made with, among other spices, cinnamon and cloves,and candy syrup. It is produced in Belgium, as well as in the North of France and Holland. They come in several regional varieties, differing in thickness, hardness and spices. Peperkoek, or pain d'épices, is a Belgian kind of gingerbread, made with similar ingredients.
