With Easter just around the corner, chefs looking to create delicious seasonal dessert menus should investigate the flexibility provided by Lotus Biscoff crumbs and spread. Providing either the crunch, smoothness or both, Lotus Biscoff is the ideal way to give customers that extra special treat.
So much more than simply a biscuit, Lotus Biscoff has become an essential ingredient in its own right with chefs from all sectors affirming its use as a core ingredient in a collection of dessert favourites. This indulgent White Chocolate Cheesecake for example is sure to be a hit on any Easter menu!
250g white chocolate
250g Lotus Biscoff biscuits
150g butter
50ml double cream
250g mascarpone
Break the white chocolate into pieces and heat slowly in a bain-marie until melted.
Leave the melted chocolate to cool to room temperature. Grind the Biscoff to a powder in a blender. Melt the butter and mix with 200g Biscoff powder.
Line a loose-bottomed baking tin with baking paper, making sure that it fits tightly. Grease the baking paper thoroughly.
Press the Biscoff mixture firmly to the bottom of the baking tin.
Place in the refrigerator to become firm.
For the topping, mix the cream with the mascarpone.
Fold the white chocolate into the mascarpone using a spatula.
Spoon this mixture into the baking tin and put in the refrigerator.
Leave the cheesecake overnight to become firm.
Before serving, run a small knife around the edge of the cheesecake to make it easier to remove from the tin.
Garnish the cheesecake with the rest of the Biscoff powder and watch your customers enjoy!