Select Page
CHEESECAKE WITH WHITE CHOCOLATE AND LOTUS BISCOFF

CHEESECAKE WITH WHITE CHOCOLATE AND LOTUS BISCOFF

If you love cheesecake, you will love this even more. The hard part is to leave it alone overnight, without sneaking into the fridge to snack.

Ingredients

Serves 6 – 8 people

•  8.8 oz white chocolate
• 8.8 oz Lotus Biscoff cookies
• 5.2 oz butter
• 1/4 cup heavy cream
• 2 cups mascarpone

 

Prepare in 6 Steps

  1. Break the white chocolate into pieces and heat slowly in a double broiler until melted. Do not use the microwave. Leave the melted chocolate to cool to room temperature.
  2. Grind the Biscoff to a powder in a blender. Melt the butter and mix with 200 g Biscoff powder.
  3. Line a loose-bottomed baking tin with parchment paper, making sure that it fits tightly. Grease the baking paper thoroughly.
  4. Press the Biscoff mixture firmly to the bottom of the baking tin. Place in the refrigerator to become firm.
  5. 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.
  6. 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.
MASCARPONE CREAM WITH LOTUS BISCOFF AND STRAWBERRIES

MASCARPONE CREAM WITH LOTUS BISCOFF AND STRAWBERRIES

30 MINUTES PREPARE IN 4 STEPS

Surprise your guests with a luscious taste of summer, no matter the season. As long as you have berries at hand. But festively red strawberries are sure to please everyone.

Ingredients

Serves 6 people

• 250 g mascarpone
• 60 g icing sugar
• 1 tbsp amaretto
• 100 ml whipping cream
• 25 g sugar
• 8 g vanilla sugar
• 65 g Lotus Biscoff biscuits
• 500 g strawberries

Mascarpone-cream-with-Biscoff-and-strawberries

Prepare in 4 Steps

 

  1. Mix the mascarpone, icing sugar and amaretto. Whip the cream with the sugar and vanilla sugar. Fold the whipped cream into the mascarpone.
  2. Crumble the Biscoff. Wash the strawberries, pat them dry, reserve 6 and cut the others into pieces.
  3. Divide half the crumbled Biscoff among 6 glass dishes, place a layer of strawberries on top and cover with a layer of mascarpone cream. Repeat these layers and finish with the reserved strawberries.
  4. Place in the refrigerator for at least 4 hours until firm.
TIRAMISU WITH LOTUS BISCOFF

TIRAMISU WITH LOTUS BISCOFF

30 MINUTES PREPARE IN 6 STEPS

Surprise your guests with something unexpected: give a Belgian twist to an Italian classic. The magical bond between Lotus Biscoff and coffee adds that little bit extra to this popular dolce.

Ingredients

Serves 8 people

• 3 eggs
• 6 tbsp sugar
• 2 tbsp amaretto
• 500 g mascarpone
• 250 g Lotus Biscoff biscuits
• 1 cup of strong coffee
• 2 tbsp cocoa powder

Prepare in 6 Steps

  1. Separate the eggs and beat the yolks and sugar until creamy.
  2. Flavour the mixture with the amaretto and add the mascarpone.
  3. Beat the egg whites and carefully fold into the mascarpone mixture.
  4. Divide the Biscoff among glass dishes and pour a splash of coffee on top.
  5. Cover with a layer of mascarpone cream. Repeat these layers until all the ingredients have been used up.
  6. Finish with sieved cocoa powder.
Thats a new drink

Thats a new drink

I heard someone during the week ask for a “large skimmed, extra wet, extra hot latte”.  What the hell is that I asked the barista once the lady had been served. She told me “I gave her a hot latte”.  I did chuckle but it got me thinking about what it was that the customer was really looking for.

Breaking down the drink, firstly the milk element – All mammals produce milk as a means of nutrition for the young. Around 87% of milk is water. Then it’s made up of proteins, fats, carbohydrates, vitamins and minerals.   Milk for our daily coffees generally comes from cows, although these days a wide choice is available depending on requirement and health. It doesn’t even have to be milk as we know it as alternatives are available. The customer requested skimmed milk. This is done by separating the fat content out by spinning in what’s called a centrifugal separator. The remaining liquid contains an average of only 0.1% fat content once it’s spun through this process. Compare this to whole or full fat milk which contains 3.5% fats.

Latte Stage 2

Second part of the lady’s drink choice – Extra Wet? Ever wondered what this is all about? Wet and Dry are terms describing how much foam is present in the drink and as far as I’m aware only relevant to cappuccinos and introduced by the Americans.

“Wet” has more milk and less foam than a “dry” beverage that will contain pretty much all foam. Extra Wet I am struggling with so assuming she wanted a large cup of hot semi skimmed milk!

Finally, she wanted it extra hot. I can only guess she had a long drive ahead of her and wanted to give the drink to someone else when she arrived! Burnt milk smells bad and tastes bad. To get the best from the espresso the milk really should be at 70 degrees Celsius allowing the proteins and sweetness to enhance the espresso and allow good foam to form for a great end result.

Final stages

The take-away cup was full to over flowing, the lady then added a couple of sugar to it. This I found ironic!  She gave the steaming liquid a stir, put a lid on it, grabbed a sleeve to ensure she did not blister her hand and off she went. Most bizarre!

It’s all subjective and the customer is always right apparently.  I can understand why the barista gave her a latte.  Did the customer know what she wanted or was it the barista knowing the customers needs better?

Whether its Almond, Coconut, Rice, Semi, Full fat, Skimmed, cow, goat or any other mammal! Without milk the world would be without large skimmed, extra wet, extra hot latte’s and without quirky customers keeping the industry alive.

I ordered a cup of tea!

Taking the biscuit!

Taking the biscuit!

Felt compelled to put pen to paper after much research this week into what is the best biscuit to dunk with. This came about when mentioned it one evening at home and the wife informed me “I am not qualified to write about such a thing” That’s a challenge I thought, especially as I drink tea and eat biscuits so what other qualifications do I really need?

My research has led me into various supermarkets and a glance on the internet to discover this is serious stuff, maybe the good lady was right! On one report scientists and physicians had completed major studies using the same formula in terms of water temperature, dunk period, and completed dunks, plus age groups, professions, demographics and what is preferred with males and females. I have no intention to go this far!

Apparently started by the Romans it’s now popular on every continent with the Americans favouring Oreos, the Australians with “Tim Tam Slams”, In the Netherlands it’s the Stroopwaffel whereas here in the UK it’s reported to be the McVities Chocolate Digestive (I disagree personally)

Why do we do it? I am guessing in early times the biscuits were so darn hard that dunking was the only way to soften and make more palatable, nowadays to soften, release some of the flavours and sugars into the drink, to drift away for a few minutes, or simply just to get that soggy sludge at the bottom of the cup forcing the need to get your finger and scoop it all out!!

OK I have 5 of my favourite biscuits, now this is all subjective as to be honest I do love a biscuit. Rich Teas, Shortbread, Choc Digestives, Malted Milk & those nice ones that say Nice.

The test was carried out in the office, cup of Novus English Breakfast Tea, biscuits dunked 5 times each and for 5 seconds in total, high vis jackets, gloves and eye protection were worn. The test was also conducted with the assistance of an 8-year-old who knows everything about biscuits!

The results –

5th Place – Malted Milk. Love these biscuits but this just did not do it for me. Did not hold well, soft and gooey, broke and fell into the cup, not a pleasant mouth feel, warm, stuck to the pallet. Yuk from the 8-year-old!

4th Place – Chocolate digestive – The chocolate softened quickly, perhaps I should have refrigerated these first. Kept its shape well and held a good bite, but the sticky warmness of it put me off personally. Saying this the 8-year-old enjoyed it as most of it ended up on his fingers!

3rd Place – Rich Teas. I thought this was going to be the winner as a long-time favourite of mine but not in this intense experiment conducted just now. The biscuit held its own on the firmness but lacked taste once moist. 6 / 10 from my helper.

2nd Place –  Nice. I agree, does what it says. Worked well, kept its crunchy sweetness and its shape so no broken bits in the bottom of the cup. Pleasantly surprised

Winner – The Shortbread. Softened nicely yet crumbly and crunchy to taste. Held well, nice sweetness, nice warmth. 10 out of 10 from the 8-year-old.

Really, I should have included Caramel Lotus biscuits in with this experiment as these are the ones we actually sell !! – shall have to wait for my customers to read this and return a note with the 5 second & 5 dunk verdicts.

Now I am left with 5 x half open packets in the office and a hyper child!!!