Saturday, 28 May 2011
Speculoos Biscuits with Prune and Armagnac Ice Cream
I'd never heard of speculoos till Edd Kimber aka The Boy Who Bakes mentioned it to me. Speculoos (or speculaas) is a spiced, gingerbready biscuit from Belgium and the Netherlands, which also comes as a spread, brilliant for using in cakes and other desserts.
So when I came across packets of speculoos in the adorable little Wye Bakery run by Mary Braithwaite and Nigel Ings (who'd moved from France to the village of Wye in Kent), I scooped some up as a present for said Boy Who Bakes (they also sold us some Campteclaire and Peveloise - artisan French bread flour - and gave us gluten and yeast).
Then today I felt like a snack, so I raided my freezer to find some Prune and Armagnac ice cream I'd made (this David Leibovitz recipe).
I had a couple of bites, and sucking the spoon I suddenly thought, "Y'know, I bet those speculoos biscuits would be really nice with this".
And so I opened one of Edd's packets, and I slathered fat wodges of ice cream between some of those biscuits and I ate them.
Goddamn, it was good. The spices in the speculoos plus the wonderful brittle snap was a perfect foil for the fruity, boozy ice cream - like a sophisticated version of a Maxibon.
Anyway, this probably makes me a slightly rubbish friend, but hell, he just came back from Amsterdam with these, so hopefully he'll forgive me.
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