Lotus Cookie Cream with White Chocolate using the Thermomix

Ingredients:

• 180 g Lotus Speculoos cookies

• 70 g white chocolate (e.g. Nestlé Dessert)

• 150 ml whole milk

• 1 teaspoon cornstarch (e.g. Maizena)

• 2 tablespoons honey (approx. 20 g)

• 2 tablespoons powdered sugar (approx. 20 g)

• 1/2 teaspoon cinnamon

• 2 tablespoons corn or sunflower oil

Preparation:

1. Place the cookies in the Thermomix bowl and crush for 30 seconds, gradually increasing the speed from 5 to 10. Scrape down the sides and add the chopped white chocolate. Blend again for 30 seconds at speed 5.

2. In a cup, warm a little milk and dissolve the cornstarch in it.

3. Add the remaining milk, the cornstarch mixture, cinnamon, powdered sugar, and honey to the Thermomix bowl. Mix for 15 seconds at speed 3 to combine well.

4. Heat for 3 minutes at 80°C (176°F) on speed 3.

5. Add the oil and mix for another 15 seconds at speed 3.

6. Pour the finished cream into a sterilized jar and let it cool. Then store it in the refrigerator.