For the souffle, grind the speculoos in a blender and separate the eggs. Beat the butter until foamy then fold in the flour with the baking powder, now gradually add the egg yolks.
Beat the egg whites with a pinch of salt until stiff, add the speculoos flour to the mixture, stir in the egg whites and preheat the oven to 220 ° C
6 Spread the molds with butter. Now distribute the mass in it. Bake in the preheated oven for about 20 minutes. Then remove from the mold and serve.
For the zabaione, whip egg yolks with sugar then add the mulled wine and whip over steam.
For the spiced clementines, fillet the clementines and caramelize the sugar. Add the star anise, cinnamon stick and the cardamom capsule and deglaze with Cointreau.
Let everything reduce then add the clementines briefly toss and let cool, now remove the spices.
Arrange everything together on a plate.