Cool off from the scorching Manila heat with these delightfully quick and easy recipes with Lotus Biscoff biscuits you and your family can enjoy. Lotus Biscoff biscuits contain all natural vegan ingredients, making them a healthier alternative as it contains minimal salt and is completely free from trans fat. Try some of these delightful Lotus Biscoveries that will surely indulge and refresh your sweet tooth
LOTUS BISCOFF ICE CREAM
You don’t need to be a master or have any special equipment to make this dreamy caramelized ice cream. It only takes four ingredients, a few minutes of work, and a whole lot of waiting for this delicious miracle to occur.
Ingredients for a container, 1½ liters in volume:
½ liter of concentrated fresh milk
¼ jar Lotus Biscoff Spread
Approximately 8-10 coarsely chopped Lotus Biscoff biscuits
½ liter of heavy cream
Beat condensed milk with Lotus Biscoff Spread in a bowl. Add the chopped Lotus Biscoff biscuits and mix well.
Whip the heavy cream into a stable whipped cream. Gradually fold the whipped cream into the sweetened milk mixture until you get a smooth texture and pour it into a container suitable for freezing. Freeze for at least 4 hours and preferably overnight.
Before serving, make balls using an ice cream scoop or a regular tablespoon and serve. You can store for up to a week in a sealed container in the freezer.
LOTUS BISCOFF CHEESECAKE IN CUPS
Surprise your family with this cool single serve cake recipe that uses both Lotus Biscoff biscuits and spread. It can be prepared in advance and kept refrigerated, and can also be baked as a single large cake.
For the crust:
16 Lotus Biscoff biscuits (from a 250 gram Biscoff Family Pack), finely ground
1/3 cup of finely ground blanched almonds
2.5 tablespoons of melted butter
For the filling:
1 cup (8 oz) heavy cream
½ cup of Lotus Biscoff Spread
1 cup of whipped cream or heavy cream
2 tablespoons of powdered sugar
For the frosting:
1 cup heavy cream
2 tablespoons of powdered sugar
5 finely ground Lotus Biscoff biscuits
Prepare the base by mixing Lotus Biscoff biscuits and almonds in a bowl, add the melted butter and mix well until you achieve a crumbly and moist mixture. Place approximately 2-3 teaspoons in each serving cup and press down firmly using the bottom of a small glass or the back of a spoon.
To prepare the filling, mix the heavy cream and Lotus Biscoff Spread thoroughly until you achieve a smooth mixture. Add the whipped cream and powdered sugar into the above mixture and place in a pastry bag with a smooth pastry tube nozzle 1 cm (1/2 inch) in width.
Pipe the filling onto the biscuit base up to ? of the receptacle's height (the cups can also be filled using a spoon). Cover each receptacle with plastic wrap and keep refrigerated for 4 hours and preferably for a whole night.
Before serving, whip the heavy cream and powdered sugar together. Place a mound of whipped cream on each dessert and decorate with a few ground biscuits. Keep covered in a refrigerator for up to 4 days.
To make as a large cake, the base mix is flattened evenly along the sides and bottom of a detachable pie pan 9 inches in diameter. Freeze overnight. On the following day, prepare the filling as described in the recipe, pour onto the pie and keep refrigerated overnight. Before serving, coat with whipped cream and Lotus Biscoff biscuit crumbs.
LOTUS BISCOFF PEANUT BUTTER CUP S’MORE CAKE
Elevating the slumber party favorite, this s’more cake has layers of Lotus Biscoff biscuits, peanut butter cups, and marshmallow fluff. What s’more can you ask for?
2 cups ground Lotus Biscoff biscuits
1/2 cup softened butter
1/4 cup sugar
1/2 cup dark brown sugar
1 egg
1 tsp vanilla
1 1/4 cups flour
1 tsp baking powder
1/4 tsp salt
12 peanut butter cups
1 jar marshmallow fluff*
Preheat oven to 350 degrees and spray a 9-inch springform pan with cooking spray. Prepare the dough by beating the butter and sugars until light and fluffy in the bowl of a stand mixer. Continue beating the fluffy mixture and add egg and vanilla. One by one, add the flour, baking powder, and salt. Then mix in the ground Lotus Biscoff biscuits.
Take about 2/3 of the dough and lay it on the bottom of the springform in an even layer.
Break up the peanut butter cups into smaller chunks and spread them over the crust.
Put the marshmallow fluff on top, followed by the remaining dough. Bake for 25-30 minutes until the crust is golden brown. Remove from oven and let cool for about an hour and a half before serving.
*To make a homemade marshmallow fluff, start by melting marshmallows in a double boiler over low heat. The marshmallows will progress from solid to liquid-like with lumps. When it has begun to become sticky, add simple syrup (water and sugar). Stir frequently to avoid scorching. Any remaining lumps will gradually give way to a smooth, sticky mixture. The mixture will be easier to transfer while hot.
LOTUS BISCOFF MINUTE CAKE WITH PINEAPPLE
This easy simple and easy to make dessert will surely cool you down.
16 Lotus Biscoff biscuits (from a 250 gram Biscoff Family Pack)
2 oranges, peeled and sliced
4 tablespoons butter
3 rounded teaspoons sugar
250g fresh pineapple
4 tablespoons lemon juice
8 sprigs of tarragon
4 oz. cream cheese
3 tablespoons sugar
1 tablespoon heavy cream
Peel and core the pineapple and cut it into bite sized pieces. In a small pan, cream the butter and sugar then stir in the pineapple. Cook over medium heat for 7 to 10 minutes. Stir in lemon juice, remove from heat and add the tarragon. Set pineapple sauce aside to bring to room temperature. Beat the cream cheese, cream and sugar until smooth.
Place 2 Lotus Biscoff biscuits each in the bottom of 4 glass dessert bowls. Cover biscuits with a slice of orange. Add a tablespoon each of cream cheese mixture and pineapple sauce.
Repeat this until so desired and decorate with crumbled Lotus Biscoff biscuits.
DARK CHOCOLATE MOUSSE WITH LOTUS BISCOFF
If you like Chocolate and Lotus Biscoff biscuits, then you will love this recipe by famous French Chef Philippe Conticini.
Melt the butter and the chocolate in a double boiler. In a separate mixing bowl, whip the egg yolks. Pour the melted chocolate into the bowl, and mix quickly and thoroughly, so that the egg yolks don’t cook from the heat of the melted chocolate. In another bowl, whisk the egg white and the brown sugar into a smooth and frothy meringue.
Fold the meringue gently into the chocolate mixture in two batches. Pour 1/2 of the mousse into a serving bowl. Crumble 6 Lotus Biscoff biscuits and scatter on top of the mousse. Pour in the remaining mousse, and top it with the powdered Lotus Biscoff biscuits.
Lotus Biscoff is exclusively distributed in the Philippines by Fly Ace Corporation and is available in all leading supermarkets. The Lotus Biscoff biscuits are available in 125 g, 124 g, 156 g, and 250 g packets, while the Lotus Biscoff spreads are available in Crunchy and Smooth variants.
Fly Ace Corporation owns the brands Jolly Whole Mushrooms, Jolly Whole Kernel Corn, Jolly Cow UHT Fresh Milk, Jolly Canola Oil, Jolly Claro Palm Oil, Dona Elena Olive Oil, Goodlife Vermicelli, and Goodlife Sesame Oil, and also exclusively distributes global leading brands such as Happy Day, Old Orchard, Welch’s, May, Mott’s, Cocio, Gerolsteiner, Franzia Wines, and Concha Y Toro Wines.
To know more about Lotus Biscoff, visit www.biscoff.com or join our Facebook community at www.facebook.com/LotusBiscoffPH.
