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Caramelita ice cream with biscuits.

Ingredients

Mövenpick Caramelita

For 4

4 scoops of Mövenpick Caramelita

Biscuits:
100 g of white fondant
100 g glucose
100 g of speculoos (Belgian spiced biscuit), ground

Marmelade:
3 apples, e.g. Reinette, peeled and cut into pieces
2 tablespoons sugar
50 g chopped nuts Chiboust

Chiboust cream:
20 ml milk
2 tablespoons sugar
30 g butter ½ egg, or approx. 20 g
 2 tablespoons calvados
1 sheet gelatine, 1 g, soaked in cold water
75 ml whipped cream  

Preparation

Biscuits:
Bring the fondant and glucose to the boil until a golden texture is obtained, then leave to cool. Add the ground speculoos biscuits, mixing well. Spread the pastry out into a 4 x 12 cm rectangle and place on wax paper. Place in the middle of an oven preheated to 120 °C to cook. While the pastry is still warm, cut into 5 cm diameter disks.

Marmalade:
Caramelize the apples with sugar. Add the nuts. Leave to cool.

Chiboust cream:
Heat the milk, sugar, butter and egg without bringing to the boil, stirring constantly. Remove from the heat and continue stirring for several seconds. Incorporate the calvados and the well-drained gelatin, and leave to cool. Add the cream, and then fill a piping bag with a fluted nozzle.

Plating:
Arrange the biscuits with the cream and marmalade. Serve with a scoop of Caramelita.

Alternative:
Decorate with quince coulis.