Gingerbread cups with Westmalle caramel from francs of organic beer

Name: gingerbread cups with Westmalle caramel from francs of organic beer
Total time: 30 min
Yield: 4
Ingredients: 20 milliliters milk; 100 gram white caster sugar; teaspoon cinnamon; 1 pinch salt; 30 gram finely chopped almonds; 50 gram flour sifted; 30 gram soft butter; 3 tablespoon sugar; 25 gram butter; 8 centiliter Westmalle double; tray strawberry in parts; 4 bulb vanilla ice cream; 1 deciliter whipped cream; 1 cinnamon stick; 1 pinch cardamom

Try these gingerbread cups with Westmalle caramel from Frank van Biemen

Ingredients

Directions

Preheat the oven to 200 degrees Celsius.
Mix the butter with the sugar and milk for the chilled cups.
Stir in the cinnamon, the salt and the almonds.
Mix the whole with the flour and knead it into an even dough ball.
Let this rest for 1 hour in the refrigerator.
Make the dough rolls 1 cm in diameter and cut the rolls into 12 slices of 1 cm thick.
Place them on a lightly greased baking sheet and press them flat.
Make sure there is enough space between the cookies.
The cookies only need to be baked in a preheated oven for a few minutes.
Remove them with a spatula from the baking tray and place 4 soft ginger cups over a reversed small lemonade glass.
The chatter cups are now hard and have the shape of a cup.
Let the other ginger cups cool down on the baking tray.
These are extra cookies for garnishing and for in the cookie jar.
Put the whipped cream with the spices and one tablespoon of sugar in a bowl and let it drift.
Now make the caramel.
Melt the butter in a (stalk) pan and add 2 tablespoons of sugar with a long ladle.
Keep stirring and do not let the sugar burn. Otherwise the caramel becomes bitter.
Remove the pan directly from the fire if it goes too fast.
Once the butter sugar mixture turns brown, add the beer.
As soon as the beer touches the hot caramel, steam clouds form (hence the long ladle). Stir constantly.
Add the cream / spice mixture as soon as the caramel begins to thicken.
Put a chat head cup on each plate.
Spoon a scoop of ice cream and decorate with the strawberries.
Pour the caramel over the ice and decorate the plates with it.
Now place the 4 remaining chilled cups on the bread roll ice cream and serve the dessert immediately.