Whether it's a timeless keyring showcasing iconic London landmarks or a special gift for your dad on Father’s Day - our team is dedicated to ensuring that all experiences are nothing short of exceptional. It may not be reproduced in any way whatsoever without Ocado Limited's prior consent, nor without due acknowledgement. Published: Jul 22, 2022 · Modified: Aug 17, 2022 by Katalin Nagy · This post may contain affiliate links. An enterprising Belgian mum created her own recipe and entered it in a competition for a TV show: The Inventors. Whether raising babies, navigating work-life balance, or managing an empty nest, I promise that you too can find time to craft a cozy home!

It’s kind of a give-and-take because the room-temp Nutella warms the cream (and warmer heavy cream isn’t as stable once whipped), but then the structure of the fat in the Nutella also seemed to stabilize the finished product. A delicious Belgian chocolate bar with the unique caramelised taste and crunchiness of the iconic Lotus Biscoff biscuit. Make sure you whip the cream straight from the fridge as room temperature cream doesn’t whip as well.Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping. This homemade Lotus Biscoff spread has an amazing combination of creamy and caramelized flavor without being too sweet! Put this homemade Lotus Biscoff spread inside an airtight jar and keep it inside your freezer for an even longer shelf-life.

So, I decided to experiment with some different ingredients (without excluding the biscuit) that provide the same, if not better taste and texture. DELIGHT IN EVERY BITE - A tasty treat made from Belgian white chocolate filled with the delightful Biscoff’s crunchy spread.

I tried to make the replica of the Lotus Biscoff spread using ingredients similar to the original product, including the cookies and the oil. The original Lotus Biscoff Spread, as written on the labels, contains the original caramelized biscuits as its main ingredients followed by rapeseed oil, sugar, emulsifier, and acid. Wheat flour, sugar, vegetable oils (palm*, rapeseed), candy sugar syrup, raising agent (sodium hydrogen carbonate), soya flour, salt, cinnamon, emulsifier ( soya lecithin). This allows the cookie butter to lighten up and fully blend into the heavy cream before adding all of it in. WHEAT Flour, Sugar, Vegetable Oils (Palm*, Rapeseed), Candy Sugar Syrup, Raising Agent (Sodium Hydrogen Carbonate), SOYA Flour, Salt, Cinnamon, Emulsifier (SOYA Lecithin), *Palm Oil from sustainable and certified plantations.

Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate. You can adjust the consistency of the spread by adding more Biscoff biscuits (for thicker consistency) or more evaporated milk (for a thinner consistency). In fact, though the cream stays whipped, it has a soft (almost elastic-y) consistency that doesn’t hold its shape well (when piped for instance). They are packed with that classic Biscoff flavour and have a wonderfully light and crispy crunch to them!The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network. You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post 👩‍🍳 How to make this recipe 1. With its rich caramelized taste, Lotus Biscoff spread can be a great addition to your favorite baked goods! This is a shallower cheesecake than I usually make but I’d still recommend this 7″ tin, which will give you plenty of room and is very easy to use.

Original caramelised biscuits 58% (wheat flour, sugar, vegetable oils (palm oil from sustainable and certified plantations, rapeseed oil), candy sugar syrup, raising agent (sodium hydrogen carbonate), soya flour, salt, cinnamon), rapeseed oil, sugar, emulsifier ( soya lecithin), acid (citric acid). So, what I tried was blending the Biscoff and the heavy cream together and then refrigerating that blend to cool it back down before whipping it. Keeping the cream cold is essential to a good whip and since we’re warming things up with the addition of the room-temperature cookie butter, the chilled bowl/whisk can be extra helpful here. Try my homemade whipped cream and check out my FAQs about Whipped Cream for even more tips and tricks.The reason is simple; some food processors cannot do the job very well for this kind of biscuit because they need liquid to function well. The velvety soft Biscoff spread with crunchy Biscoff biscuit pieces gives the chocolate an extra twist. It may not be reproduced in any way whatsoever without Wm Morrisons Supermarkets Limited prior consent, nor without due acknowledgement. We take the utmost care to ensure that all information about the products displayed on our site is accurate. Freshly squeezed lemon juice - Fresh lemon juice will balance the sweetness of the ingredients without bringing too much lemon flavor.