Biscoff Panna Cotta is a delicious no-bake dessert for the lovers of the famous Lotus Biscoff cookies. It is made with the actual cookies dissolved in milk, then topped with cookie crumbs. This Biscoff flavoured panna cotta has the unique caramel and spice notes of the famous biscuits.
If you love Biscoff cookies you need to try this panna cotta recipe. It is conveniently made with the cookies. So if you are among the unlucky ones who can’t find the Biscoff Spread this recipe is perfect for you. No need to buy the Cookie Butter as this panna cotta is made with biscuits!
And if the idea of incorporating biscuits into panna cotta seems odd to you, I assure you it really works great. Biscoff cookies melt completely in hot milk. Furthermore, we blend the mixture for total smoothness. The result is a surprising panna cotta that actually requires very few ingredients!
Ingredients & tips
Biscoff cookies, and the basics of panna cotta: milk, heavy cream and gelatin. Sugar is not featured, as the biscuits already provide most of the sweetness. A little maple syrup finishes the job for a perfectly balanced flavour.
This panna cotta follows the traditional recipe that uses gelatin, and is therefore not suitable for vegetarians.
The addition of the cookies makes this recipe not suitable for gluten intolerants. This is good to keep in mind, as panna cotta is generally a gluten-free friendly dessert option.
See recipe card below for exact quantities.
How to make Biscoff panna cotta
- Add the gelatin to a bowl of cold water and let bloom. In the meantime, heat the milk until warm, but remove from the heat before it reaches boiling temperature.
- Add the cookies to the milk and stir to dissolve. Stir in the maple syrup. For perfect smoothness, blend with a hand blender – this is recommended.
- Heat the cream and remove it from the stove just before it reaches boiling temperature. Squeeze the soaked gelatin and stir it into the hot cream. Combine the cream and milk mixture. Divide into cups or molds. Chill for a minimum of 4 hours or overnight.
Just before serving, crush 2 biscuits and top the panna cotta with cookie crumbs. They add a nice crunch while also increasing the Biscoff flavour.
You can also top this panna cotta with a dollop of whipped cream, or with this fantastic bittersweet chocolate frosting.
Biscoff cookies are notoriously famous for being paired with coffee, so this panna cotta is no exception. Serve it with a nice espresso or with your favourite coffee drink. Did you try my cardamom cold brew iced latte?
How to store
Panna cotta needs to be refrigerated at all times and served cold. To preserve its freshness, keep it airtight or covered with cling film. In the fridge it will last for up to 5 days. You can also freeze it and consume within 2 months.
Cookie crumbs topping the panna cotta absorb moisture and lose their crunch within a couple of hours, so I recommend topping right before serving. If you have leftovers, just add fresh crumbs the next time you’re eating it.
More panna cotta recipes?
Panna cotta is one of my favourite desserts, so here we are with some more inspiration:
- Saffron panna cotta
- Nutella panna cotta
- Blueberry lavender panna cotta
- Liquorice panna cotta
- Coconut and cardamom panna cotta
If you enjoyed this recipe please leave a comment below. Planning to try your hand at Biscoff panna cotta at a later time? Pin the recipe to Pinterest!
Biscoff Panna Cotta
Delicious panna cotta flavour made with Lotus Biscoff cookies dissolved in milk.
- 200 ml milk
- 200 ml whipping cream 30% fat or more
- 5 g gelatin sheets
- 13+2 Lotus Biscoff cookies
- 2 tablespoons maple syrup
Add the gelatin to a bowl of cold water and let bloom. In the meantime, heat the milk until warm, but remove from the heat before it reaches boiling temperature.
Add 13 cookies to the milk and stir to dissolve. Stir in the maple syrup. For perfect smoothness, blend with a hand blender - this is recommended.
Heat the cream and remove it from the stove just before it reaches boiling temperature. Squeeze the soaked gelatin and stir it into the hot cream. Combine the cream and milk mixture. Divide into cups or molds. Chill for a minimum of 4 hours or overnight.
Crush the remaining 2 cookies and top panna cotta with Biscoff crumbs.
Store airtight and refrigerated for up to 5 days. If making ahead, top with biscuit crumbs just before serving or the cookie crumbs will absorb humidity and lose their crunch.
The nutritional information provided in this recipe card is only meant as a guideline.