Cookie Cream and Kaki

I bought a cookie tin with a great Halloween design at the end of October. It is still filled with butter cookies.

The problem is: the cookie tin is good - the cookie are just sweet and all taste the same. Eating 1 or 2 with some hot tea will take me weeks to get them done.

Since it is the main kaki season, I thought about a cookie cream layered with kaki.

My kaki fruits are still firm. I put them in a pot with juice of a lemon and a good shot of Spanish 43 Liqueur. Cook on low heat until soft, then take a stick blender to mush them.

Recipe for 3:

2 kaki, peeled and cut in chunks

1 lemon

100 ml 43 Liqueur

180 g double cream

70 g mascarpone

1 tsp vanilla extract

60 g butter cookies in crumbs

3 tsp sour cherry jam

Carefully beat cream and mascarpone to soft peaks. Add cookie crumble, vanilla and jam.

Let the kaki mush get cold and layer it with the cookie cream.