Lotus Caramel Dessert
A luxurious treat featuring layers of creamy Biscoff mousse and a crunchy chocolate base, perfect for impressing guests at any gathering.
Ingredients
For the chocolate crunch base
- 3 oz dark chocolate Melted until smooth
- 1 1/2 cups feuilletine flakes or crispy wafer crumbs
For the salted caramel insert
- 1/2 cup sugar Heated until deep amber caramel
- 1/2 cup warm heavy cream For mixing into the caramel
- 2 tbsp butter
- Pinch sea salt
For the Lotus Biscoff mousse
- 1/2 cup Lotus Biscoff spread Gently warmed until smooth
- 1 tsp gelatin Bloomed before mixing
- 3/4 cup heavy whipping cream Whipped to soft peaks
For the topping and decoration
- 2/3 cup Lotus Biscoff spread For the glaze
- 3 tbsp warm cream
- Lotus Biscoff biscuits For decoration
- Pistachios Chopped for garnish
- Fresh raspberries For garnish
- Chocolate curls For decoration
- Edible gold leaf Optional for decoration
Instructions
Preparation of the chocolate crunch base
- Melt dark chocolate until smooth and glossy.
- Fold in the feuilletine flakes or crispy wafer crumbs until fully coated.
- Press the mixture firmly into entremet molds or cake rings to create a crunchy base layer.
- Chill until set.
Preparation of the salted caramel insert
- Heat sugar in a saucepan over medium heat until melted into deep amber caramel.
- Slowly pour in the warm cream while whisking carefully, then stir in butter and sea salt until silky smooth.
- Let it cool slightly, then pour into a small insert mold or shallow tray and freeze until firm.
Making the Lotus Biscoff mousse
- Gently warm the Biscoff spread until smooth.
- Stir in the bloomed gelatin until fully dissolved.
- Fold the whipped cream carefully into the Biscoff mixture until light, airy, and creamy.
Assembling the dessert
- Layer Biscoff mousse over the chocolate crunch base.
- Place the caramel insert in the center, then cover with more mousse.
- Freeze for at least 6 hours or overnight until fully firm.
Finishing touches
- Warm the Lotus spread with cream until pourable and smooth.
- Remove frozen entremets from molds and pour glaze evenly over the top.
- Decorate with Lotus biscuits, pistachios, fresh raspberries, chocolate curls, and gold leaf.
Notes
Serve the dessert slightly chilled. It can be stored in the refrigerator for up to three days or frozen for up to a month. Thaw in the refrigerator before serving.