Speculaas cups
150g butter
125g dark brown sugar
15g gingerbread spices
250 grams self-raising flour, sifted
pinch of salt
2 tablespoons milk
Orange Mousse
5 gelatin leaves (8g)
300 ml fresh orange juice
zest of 1 orange
juice of ½ a lemon
100g caster sugar
400 ml whipped cream
Now that it's almost Pakjesavond and Sinterklaas is coming, we make delicious little tartlets for the mini-monsters. They seem laborious, but you actually have a lot of them in a short time (36 pieces!). The tartlets taste fresh because of the citrus fruit and light because of the mousse. Everyone loves them so much, it's a good thing we made so many!
P.S. We came across this recipe in a fun blog with recipes for the most beautiful cakes and pastries, see for yourself! We only made an adjustment in the size ;)
You also need: a circular cookie cutter, 6cm in diameter and a silicone baking mould for 15 cups, 5cm in diameter
How to make Speculaas cups with orange mousse
Weigh and measure all ingredients and keep them ready.
Put flour, sugar, gingerbread spices an salt in a bowl.
Stir it all firmly together, until all is well combined.
Add the butter to the bowl and mix it into the flour mixture.
Kneed the dough by hand until it feels smoothe and consistent
Preheat the oven to 170°C
Finally knead in the milk.
Roll the dough and cut out circles.
Push the circles gently(!) into the mold.
Bake the speculaas cups for 12-15 minutes.
Let the cups cool in the mould for 10 minutes.
Remove the cups from the mould and transfer them to the wire rack, to cool comepletely
While you wait for the cups to be completely cool you make the orange mousse
We use organic oranges and lemon because we use the peel too.
Squeese out 300 ml orange juice and pour 100 ml into a bowl.
Soak the gelatin leaves for 30 minutes in the 100 ml of orange juice.
Meanwhile grate the skin of 1 orange finely and set aside for now
Squeeze half the lemon and set.the juice aside for now.
Heat the gelatin to +/- 160°C and dissolve it comepletely.
Add the 200 ml orange juice, lemon juice and sugar.
Finaly stir in the orange zest.
Allow the mixture to cool completely.
Pour the double cream into a bowl.
Beat the cream until thickening.
Pour the orange mixture into the cream.
Mix it in using a spatula.
Place it 2 - 3 hours in the refrigerator to set.
Spoon the orange mousse into a piping bag
Fill the speculaas cups generously with the orange mousse.
Push in small pieces of orange and the party can begin!
We wish you all a wonderful Sinterklaas Celebration!