Two Ingredient Lotus Biscoff Mousse
Desserts don't get simpler than this. That it's gentle and light as a cloud certainly gets brownie, oops Biscoff points! It's also so pretty when it's piped into a stem glass, don't you think? For me, it's a great great make ahead dessert option that tastes as good as it looks! Makes 2-3 servings
Ingredients
- 150 g 30% fat whipping cream local brand Amul/red, chilled
- 150 g smooth Biscoff spread melted
- Biscoff biscuits edible flowers to top
Instructions
- Using an electric blender, whip the cream to stiff peaks.
- Pour over the melted Biscoff spread and fold in until mixed in.
- Put into a piping bag fitted with an open star piping nozzle and pipe into a stem glass or dessert bowl.
- Top with a Biscoff biscuit before serving.