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Caramelita ice cream with biscuits.

Mövenpick Caramelita

For 4

4 scoops of Mövenpick Caramelita

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

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

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

Biscuits:
Bring the fondant and glucose to the boil until a golden texture is obtained, then leave to cool.
Add the ground Speculoos biscuits and mix well.
Roll the pastry out into a 4 x 12 cm rectangle and place on wax paper. 
Cook the pastry in the middle of an oven preheated to 120 °C. Remove when it starts to harden.
Cut into 5-cm diameter disks while still warm. 

Marmalade:
Caramelise 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 gelatine, and leave to cool.
Add the cream, and then pour the mixture into 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.