Recipe created by Chef Dennis
|Pillsbury™ ivory cream||100gm|
|Rose essence||Few drop|
|Butter biscuit||4 pcs|
- In a bowl mix the whipped cream, caramel sauce, cooking cream and the rose essence.
- Place Butter biscuit crumbs in glass before drizzling in the Biscoff spread.
- Pipe the cashew mousse.
- Top off with a Butter biscuit as garnish