Lotus Biscoff Mousse Recipe

If you adore the warm, caramel-spiced crunch of Lotus Biscoff cookies, then you’re in for a real treat with this Lotus Biscoff Mousse. This dessert is like a fluffy cloud of cookie-flavored bliss that melts in your mouth, delivering all the signature flavors of Lotus Biscoff in a luxuriously smooth texture. Whether you’re looking for a quick indulgence or a show-stopping dessert to impress your friends, this mousse combines simplicity and elegance perfectly. The balance of creamy sweetness and subtle spice makes it a standout that you’ll want to keep coming back to.

Ingredients You’ll Need

The magic of Lotus Biscoff Mousse lies in its simple yet essential ingredients. Each one plays a special role: from the rich caramel notes of the Biscoff spread to the lightness and airiness given by whipped cream, creating a mousse that’s as decadent as it is delicate.

• 1/2 cup Biscoff spread: This is the heart of the mousse, bringing that unmistakable caramel and cinnamon flavor.
• 150 ml cream: Use heavy or whipping cream to achieve the perfectly light and fluffy texture.
• 1 tbsp sugar: Just enough to add a gentle sweetness without overpowering the Biscoff taste.
• 1 tsp vanilla extract: Enhances the flavor, rounding out the dessert with a subtle vanilla warmth.
• 1 tsp gelatin + 2 tbsp hot water: This combo helps set the mousse, giving it that perfect spoonable firmness.
• Optional: crushed Biscoff cookies: For a lovely textural contrast and extra cookie crunch on top.

How to Make Lotus Biscoff Mousse

Step 1: Warm the Biscoff Spread

Begin by gently warming the Biscoff spread to make it smooth and easier to blend. This slight warmth brings out the caramel’s deep flavors and ensures it mixes effortlessly with the other ingredients.

Step 2: Prepare the Gelatin Mixture

Dissolve 1 teaspoon of gelatin in 2 tablespoons of hot water, stirring until totally smooth and clear. This step is crucial for the mousse to set properly and hold its airy shape.

Step 3: Combine Biscoff, Gelatin, Sugar, and Vanilla

Stir the dissolved gelatin, sugar, and vanilla extract into the warmed Biscoff spread. Mix thoroughly, then set the mixture aside to cool slightly so it doesn’t curdle the cream in the next step.

Step 4: Whip and Fold in Cream

Whip the cream to soft peaks—light and fluffy, but not over-beaten. Gently fold the whipped cream into the cooled Biscoff mixture, using a light hand to keep the mousse airy and smooth.

Step 5: Chill the Mousse

Transfer your luscious Lotus Biscoff Mousse to serving dishes or jars and chill in the fridge for 1 to 2 hours, allowing it to set and develop its beautiful texture.

Step 6: Add the Finishing Touches

Once set, sprinkle crushed Biscoff cookies on top for a little extra crunch and a visually irresistible finish that hints at the flavors inside.

How to Serve Lotus Biscoff Mousse

Garnishes

Sprinkle crushed Lotus Biscoff cookies over the mousse to add a delightful crunch and enhance the caramel aroma. A sprig of fresh mint or a light dusting of cinnamon can also create a pretty and aromatic touch.

Side Dishes

Serve this mousse alongside fresh berries or a tangy fruit compote to balance its sweet richness. A cup of strong coffee or chai tea complements the warm spice notes perfectly.

Creative Ways to Present

Try layering the Lotus Biscoff Mousse with cookie crumb bases in individual jars for a trendy, grab-and-go dessert. You can also pipe it into elegant glasses and top with thin caramel shards for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

Stored in an airtight container in the fridge, your Lotus Biscoff Mousse will keep well for up to 3 days without losing its creamy texture or rich flavor.

Freezing

While freezing isn’t ideal for this delicate mousse due to potential texture changes, if you must, freeze in individual portions and thaw slowly in the fridge overnight.

Reheating

This dessert is best enjoyed cold and should not be reheated. Serve directly from the fridge for the best light and fluffy experience.

FAQs

Can I use a different kind of gelatin or a vegetarian alternative?

Yes, you can substitute gelatin with agar-agar or another vegetarian setting agent, but be sure to follow the package instructions carefully for the right proportions to keep the mousse stable.

Is it possible to make this mousse dairy-free?

Absolutely! Use coconut cream or another plant-based whipping cream substitute. The flavor will vary slightly, but it remains delicious and creamy.

How important is the chilling time?

Chilling is crucial as it allows the gelatin to set and the flavors to meld, giving the mousse its signature light and airy texture.

Can I double the recipe for a larger batch?

Yes, just double all the ingredients and follow the same steps. You may need larger mixing bowls and bigger serving dishes, but the process stays the same.

What if I don’t have Biscoff cookies on hand?

The unique flavor of Lotus Biscoff makes this mousse special, but you could experiment with speculoos or gingerbread spreads as a substitute for a similar warm spice taste.

Final Thoughts

Once you try this Lotus Biscoff Mousse, it might just become your go-to dessert for both casual nights and special occasions. It’s incredibly easy to make, yet feels like something truly special with its creamy texture and unique cookie flavor. So grab your ingredients, whip up this delightful mousse, and prepare for some seriously happy taste buds!