Speculoosbavarois

• 250 ml milk
• 200 ml cream
• 2 (8 g) packets vanilla sugar
• 3 eggs
• 80 g sugar
• 25 g powdered sugar
• 10 g gelatin
• 80 g speculaas or 80 g gingerbread cookies

1. Put the gelatine in a bowl of cold water.
2. Bring milk to a boil.
3. Separate the eggs and beat the yolks with the sugar and the vanilla sugar.
4. Pour this with the boiling milk, beat well and heat just beneath boiling point.
5. Squeeze water out of the gelatine and mix it with the milk-mixture.
6. Crumble the speculoos cookies and add them to the mixture.
7. Leave to cool, but do not wait until it stiffens.
8. Beat the cream with the powdered sugar.
9. Beat the egg whites.
10. Carefully mix the whipped cream and eggwhites with the mixture.
11. Pour in a round pie plate covered with foil and leave in the fridge for at least 6 hours.
12. Enjoy!

milk, cream, packets vanilla sugar, eggs, sugar, powdered sugar, gelatin, gingerbread cookies

Taken from www.food.com/recipe/speculoosbavarois-303909 (may not work)