Preparation: 25 min.
Ingredients for
-
+
-
+
37.5 g butter
75 g butter
112.5 g butter
150 g butter
187.5 g butter
225 g butter
262.5 g butter
300 g butter
337.5 g butter
375 g butter
1.5 leaves of gelatin
3 leaves of gelatin
4.5 leaves of gelatin
6 leaves of gelatin
7.5 sheets of gelatin
9 sheets of gelatin
10.5 sheets of gelatin
12 sheets of gelatin
13.5 sheets of gelatin
15 sheets of gelatin
lemon juice
lemon juice
lemon juice
lemon juice
lemon juice
lemon juice
lemon juice
lemon juice
lemon juice
lemon juice
2.5 tablespoons of sugar
5 tablespoons of sugar
7.5 tablespoons of sugar
10 tablespoons of sugar
12.5 tablespoons of sugar
15 tablespoons of sugar
17.5 tablespoons of sugar
20 tablespoons of sugar
22.5 tablespoons of sugar
25 tablespoons of sugar
0.5 jar of philadelphia
1 jar of philadelphia
1.5 jars of philadelphia
2 jars of philadelphia
2.5 jars of philadelphia
3 jars of philadelphia
3.5 jars of philadelphia
4 jars of philadelphia
4.5 jars of philadelphia
5 jars of philadelphia
1,25 dl cream
2.5 dl cream
3.75 dl cream
5 dl cream
6,25 dl cream
7.5 dl cream
8.75 dl of cream
1 l cream
1.13 l cream
1.25 l cream
125 g speculoos
250 g speculoos
375 g speculoos
500 g speculoos
625 g speculoos
750 g speculoos
875 g speculoos
1 kg of speculoos
1.13 kg of speculoos
1.25 kg of speculoos
250 g raspberries
500 g raspberries
750 g raspberries
1 kg raspberry
1.25 kg raspberries
1.5 kg raspberries
1.75 kg raspberries
2 kg raspberries
2.25 kg raspberries
2.5 kg raspberries
Order online
About this recipe
The speculoos makes it surprisingly delicious.
You can read the full recipe on page 99 from Mijn Pure Keuken 2
Discover the book