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Centrifuge the ingredients during 5 to 6 minutes, depending on the size of your centrifuge.
Once the mix is homogeneous, prepare two quenelles of sorbet per person with a tablespoon and reserve in the freezer.
Chop the speculoos and incorporate the almond powder and the gingerbread with a spatula.
Melt the butter and mix it to the masse of speculoos.
Spread on a baking sheet and cook in the oven at 160 °C (320°F) for 6 to 7 minutes. Let cool.
An apple (Granny Smith preferably) or some red fruits to decorate
Fritter away the crumble in the verrines and lay a sorbet quenelle on top. Finally, decorate with strips of apple or red fruits.
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