desserts
Ingredients
Instructions
Step 1
Yuzu Compote: Simmer candied yuzu peels, water, and salt, then remove from heat and steep for 10 minutes. Blend until smooth, mix in yuzu juice, and adjust to taste.
Step 2
Whipped Cream Whip cream to soft peaks, add condensed milk, and whip to stiff peaks. Adjust sweetness if needed.
Step 3
Biscoff Base: Blend cookies into crumbs and mix with melted butter.
Step 4
Assemble: Layer Biscoff crumbs, whipped cream, and yuzu compote in a tray. Repeat, keeping layers about 1–1.5 inches thick.
Step 5
Freeze & Serve: Freeze for at least 3 hours. Let sit for 30 minutes before slicing and garnishing with mint. Slice and garnish with mint.
