Start the caramel, when it has reached a nice brown color, deglaze it with a little cream, put the gelatin to soak in a little cold water, drain, press, set aside,
Melt the white chocolate in a bain-marie, incorporate the salted butter in pieces,
Mix this mixture with the cooled caramel, add the gelatin, mix well, let cool a little and gently incorporate the whipped cream with a spatula, the preparation must have a nice caramel color without white traces.
In the bottom of the molds place the shortcrust pastry, garnish on top of the caramel mixture up to about half, crumble the speculoos, fill with the caramel mixture, smooth with a spatula, store in the cold and leave a minimum 6 hours before erecting.
To easily unmold heat on the outside with a blowtorch, just enough for the device to unmold from the mold, place in the center of the plate, surround with vanilla cream and a little cardamom juice , a few chopped hazelnuts, a mint leaf,
Decorate the top of the cake with an arabesque of caramel
You can use speculoos biscuits that you will find on the market, for the cardamom juice put a little water in a saucepan with sugar, a pinch of cornflour and crushed green cardamom, bring to the boil, leave to infuse then cooled
A creation of Chef Hubert
