Making sugarfree biscoff mousse

This low carb and sugarfree biscoff mousse is made with only 2 basic ingredients, whipped cream and our recipe for sugarfree and low carb biscoff spread! First start by heating the biscoff spread. Then set it aside for a moment.

Furthermore, whip the cream together with the powdered gelatin, if using. If you don't have powdered gelatin, you can use gelatin sheets. Soak the gelatin sheets in a bowl of cold water for 10 minutes. Then, heat 2 tablespoons of the whipped cream in a saucepan and add the softened gelatin sheet. Stir until the gelatin sheet is completely dissolved. Let it cool briefly, then pour it while mixing into the whipped cream. Next, add the melted biscoff spread and fold it into the whipped cream using a spatula. At last, place the mixing bowl in the refrigerator for at least 1 hour.

Transfer the sugarfree biscoff mousse to an icing bag fitted with a star-shaped nozzle. Then fill 4 glasses with the mousse using the icing bag. At last, finish it off with a generous drizzle of melted sugarfree biscoff spread and crumbled gingerbread cookie, if desired. Then it's time to enjoy!