- Bloom the gelatin in cold water and set aside. In a pot combine the milk and heavy cream and bring to a boil. Whisk together the egg yolks and sugar. Temper with the hot dairy mixture and return to the pot, cooking to 185˚F/ 85˚C. Pass the mixture through a sieve, then whisk in 300g/ 10.6oz of spiced cookies spread. Strain the gelatin and whisk in and then allow the mixture to cool over an ice bath. Fold in the whipped cream, then pipe into stone molds and freeze.
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