Double Gille
Gille Havre with coffee and caramel filling
10 pieces
1 gelatin sheet
50 g white chocolate
2 dl whipping cream
1 teaspoon coffee powder
1/2 can (approx. 200 g) ready Dulce de leche or homemade caramel sauce
A little flake salt
20 Gille Oats
Place the gelatin sheet in a bowl of cold water for at least 10 minutes. Coarsely chop the white chocolate and put it in a bowl. Heat cream and coffee powder in a saucepan, remove from heat just before it starts to boil. Pour the coffee cream over the chocolate. Stir until all the chocolate is melted and everything is combined. Shake off and add the gelatine leaf to the hot cream and stir. Pour the coffee creamer into a clean bowl and cover with plastic wrap. Place in the fridge for at least 3 hours.
Lay out ten Gille Havre. Whip the cold coffee cream fluffy with an electric whisk and fill it in a piping bag with tulle of your choice. Sprinkle along the edge of the cookies. Pour the caramel sauce into a piping bag and pipe into the center of the coffee cream on each base. Sprinkle some flake salt over it and place a cake on top, pressing down gently.