Pistachio Mousse on Speculoos with Spicy Clementine Sauce

Line a board with baking paper and fix it on the back. The board should be big enough to fit four serving rings next to each other and it should fit in the refrigerator. Place four serving rings on the board and brush the parchment paper inside the rings with oil, this way the base will loosen better later.

Nudge the cardamom and put it in a spice bag or in a tea infuser. Put the sugar in a saucepan and let it caramelize, then deglaze with the clementine juice and cook until the caramel has completely dissolved.

Now reduce the heat, add the star anise, the cinnamon and the cardamom and simmer until the sauce is a bit thick, transfer to a container, remove the spices and let cool down well.

Crumble the speculation very finely. I put them in a large freezer bag and beat them very finely with the meat tenderizer. Now place the speculoos crumbs in a bowl, add the melted butter and stir well.

Now distribute the speculoos mixture well on the serving rings and press firmly with the stamper. Now place the board with the serving rings in the refrigerator so that the base becomes firm. This is usually very quick, in the meantime the mousse is prepared.

Grind the pistachios very finely in the blender. Soak the gelatine in cold water. Put the milk in a saucepan with the cream. Separate the eggs and add the egg yolks to the milk and cream mixture. First put the egg white in the cold.

Place the saucepan with the milk-cream mixture and the egg yolks on the stove and heat while stirring until a slightly thick cream has formed. Squeeze out the gelatine and dissolve it, then add the pistachio syrup and pistachios and puree well with a hand blender for 2 minutes. Now let it cool down.

In the meantime, beat the egg white with a pinch of salt until stiff and let the sugar trickle in very slowly. When the pistachio mixture has cooled down well, fold in the stiff egg white.

Now take the board with the speculoos bases out of the refrigerator, spread the pistachio mousse on it and then let it set in the refrigerator for at least 2 hours. You can also prepare that well the day before.

You can decorate the mousse as you like. I made a kind of jam out of the clementine juice and the preserving sugar and pulled the clementine wedges through there and then placed them on the mousse, so they get a nice shine.

I also melted some sugar into caramel, pulled the pot off the stove and spilled wild patterns onto baking paper with the help of a spoon and then let it harden. Then place the firm caramel decoratively on the mousse.

To serve, place a serving ring on each dessert plate, remove the mousse from the serving ring with a long sharp knife and put on the serving ring. Place the sauce next to the mousse.