Stroopwafel Bavarois

Preparation

1. 1

   Gelatine

   Soak the gelatine in plenty of cold water for 5 minutes.

2. 2

   Custard

   Heat the milk until almost boiling. Whisk the egg yolks with the sugar until fluffy, pour in the warm milk while whisking and heat the mixture over low heat until it thickens slightly. Do not let it boil.

3. 3

   Dissolve

   Take the pan off the heat. Squeeze out the gelatine and dissolve it in the warm mixture. Stir in the Hollandse Stroopwafellikeur and let it cool until the mixture starts to set.

4. 4

   Cream

   Whip the cream to soft peaks and fold it through the mixture.

5. 5

   Set

   Crumble 2 stroopwafels over the bottom of a pudding mould, pour the bavarois on top and let it set in the fridge for at least 4 hours.

6. 6

   Serve

   Turn the bavarois out onto a plate and garnish with the remaining 2 stroopwafels in pieces.