How to make a Lemon Curd Mousse with Biscoff Crumble

• Throw the Biscoff cookies in the blender and blend until there’s only crumbles left. Transfer the cookie crumbles to a small bowl.
• Melt the butter in a pan on low fire. When the butter is fully melted, pour it in with the cookie crumbles and mix with a spoon.
• Scoop the cookie crumbles into the glasses you’ll be serving it in & lightly press it down with a spoon to even it out.
• Transfer the ricotta into a mixing bowl and add the lemon curd, then mix until it is smooth and well mixed.
• Pour the whole cream into another mixing bowl and add the sugar. Mix the cream until it is airy & forms soft peaks.
• Transfer the cream into the bowl with the ricotta. Mindfully fold it into the ricotta until the mousse is mixed.
• Scoop the mousse into the glasses with a spoon, or if you want it to look fancy, you can use a piping bag to fill it up more evenly.
• Put them in the fridge until after dinner, or enjoy them straight away!