Biscoff is one of my favourite cookies, crispy and aromatic, full of caramelized sweetness of well-toasted sugar, they are simply out of this world! And you know what? These Belgian babies are even more addictive when made into buttercream icing…
1 cup granulated sugar
1 cup unsalted butter at room temperature (cubed)
1 cup Biscoff spread
Place egg whites and sugar into a medium-sized bowl, whisk until combined.
Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).
Whisk on med-high with hand mixer until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add Biscoff spread and mix until smooth.
The place is located at Yokohama – a bit far from the city centre of Tokyo, but it definitely worths a detour. Looking like any other other yakitori restaurant from the exterior, but u will be surprised to enjoy the very high quality skewers they serve here.
Using only the finest Miyazaki chicken (sashimi grade) and the best charcoal available. Above all, the grilling technique is perfect!
Masters in action!
The best chicken liver skewers- served still pink at the centre, surely not for the faint of heart!
The oh-so-good chicken cartilage.
Chicken kidney with ginger paste on top.
Meaty chicken thigh.
My favourite of the night – chicken aorta! So plump, fatty and juicy!