原料
| 香草层 |
| 500ml淡奶油（乳脂含量 >30% ） |
| 50克细砂糖 |
| 2片吉利丁片 |
| 3汤勺冷水 |
| 1/2茶匙香草豆泥或香草精 |
| Biscoff层 |
| 800ml淡奶油（乳脂含量 >30% ） |
| 80克细砂糖 |
| 3片吉利丁片 |
| 400ml Biscoff幼滑饼干酱 |
| Biscoff饼干碎和覆盆子 |
有10个准备步骤
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1
First make the vanilla layer. Add the gelatin sheets to cold water and leave until soft.
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2
In a saucepan over low heat, warm the cream and the vanilla and stir in the sugar. Wait until the sugar melts and don’t let the cream boil.
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3
Add the soaked gelatin sheets (squeeze out the water) to the cream mixture. Mix well to ensure all the gelatin has melted.
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4
Pour the mixture as a first layer into glasses or bowls. Refrigerate and let it set for a couple of hours.
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5
When the vanilla layer is set, make the Biscoff layer. Add the gelatin sheets to cold water and leave until soft.
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6
In a saucepan over low heat; warm up the cream and stir in the sugar. Do not let the cream boil and wait until the sugar has melted.
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7
Add Biscoff spread to the mixture and stir until fully melted and combined.
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8
Add the soaked gelatin sheets (squeeze out the water) to the cream mixture. Mix well to ensure all the gelatin has melted.
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9
Let the Biscoff mixture cool down, add it to the set vanilla layer and refrigerate again to let it set for a couple of hours.
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10
Right before serving, decorate with Biscoff cookie crumbs and red berries for the finished touch.
