Tips and tricks on the vanilla cream with gingerbread with the thermomix

14 tips and tricks about the thermomix recipe

• Use fresh vanilla pods instead of vanilla extract to obtain a more intense and authentic flavor.
• To infuse the vanilla further into the cream, scrape the seeds from the pods and add them directly to the mixture during cooking.
• If you don't have vanilla pods, you can use vanilla sugar or a few drops of natural extract to flavor your cream.
• Opt for Belgian speculoos biscuits, which are generally crunchier and more aromatic than other brands.
• Before incorporating the speculoos biscuits into the cream, briefly soak them in strong coffee or spice syrup (such as gingerbread syrup) to enhance their flavor even more.
• For an even creamier texture, add a bit of liquid cream to your mixture while it is still hot.
• If you prefer a slightly less sweet version, replace some of the sugar with honey or use brown sugar, which will add interesting caramelized notes.
• Add a pinch of ground cinnamon to your cream to intensify the spicy flavors of the speculoos biscuits.
• For a pleasant visual effect, serve your vanilla cream in transparent glasses or dessert cups so that the biscuit pieces are clearly visible.
• If you want to prepare this recipe in advance, keep the cream and biscuits separately in the refrigerator and assemble them just before serving to maintain the crispy texture of the biscuits.
• Add a pinch of fine salt to the cream during cooking to subtly enhance the flavors.
• For a lighter version, replace some or all of the whole milk with semi-skimmed milk or even unsweetened almond milk.
• You can vary the spices by adding a little grated nutmeg or powdered ginger according to your personal taste.
• If you like crunchiness, add some crushed hazelnuts or toasted flaked almonds on top of your speculoos vanilla cream when serving.