Biscoff Panna Cotta

Delicious panna cotta flavour made with Lotus Biscoff cookies dissolved in milk.

Course Dessert

Cuisine Italian

Keyword biscoff panna cotta, cookie panna cotta

Prep Time 15 minutes

Resting Time 4 hours

Total Time 4 hours 15 minutes

Servings portions

Calories 422kcal

Author Eva | Electric Blue Food

Ingredients

200 ml milk
200 ml whipping cream 30% fat or more
5 g gelatin sheets
13+2 Lotus Biscoff cookies
2 tablespoons maple syrup

Metric - US Customary

Instructions

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.

Notes

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.

Nutrition