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Biscoff panna cotta

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 4 portions
Calories 422kcal
Author Eva | Electric Blue Food


  • 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.


Calories: 422kcal | Carbohydrates: 35g | Protein: 6g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 240mg | Potassium: 164mg | Fiber: 1g | Sugar: 14g | Vitamin A: 848IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg