Biscoff panna cotta 

A delicious panna cotta with a Biscoff twist. A classic layer of vanilla topped off with a layer of Biscoff deliciousness.

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Vanilla layer:

  • 500 ml heavy cream >30% fat
  • 50g caster sugar
  • 2 leaves gelatin
  • 3 tbsp cold water
  • 1/2 tsp vanilla bean paste or vanilla extract

Biscoff layer:

  • 800ml heavy cream >30%fat
  • 80g fine granulated sugar (caster sugar)
  • 3 leaves gelatin
  • 400ml Biscoff spread (600gr)

Decoration:

  • Biscoff cookie crumbs and raspberries

  • 1

    First make the vanilla layer. Add the gelatin leaves to cold water and leave until soft.

  • 2

    In a saucepan over low heat, warm the cream and the vanilla and stir in the sugar. Wait until the sugar melts and don’t let the cream boil.

  • 3

    Add the soaked gelatin leaves (squeeze out the water) to the cream mixture. Mix well to ensure all the gelatin has melted.

  • 4

    Pour the mixture as a first layer into glasses or bowls. Refrigerate and let it set for a couple of hours.

  • 5

    When the vanilla layer is set, make the Biscoff layer. Add the gelatin leaves to cold water and leave until soft.

  • 6

    In a saucepan over low heat; warm up the cream and stir in the sugar.  Do not let the cream boil and wait until the sugar has melted.

  • 7

    Add Biscoff spread to the mixture and stir until fully melted and combined.

  • 8

    Add the soaked gelatin leaves (squeeze out the water) to the cream mixture. Mix well to ensure all the gelatin has melted.

  • 9

    Let the Biscoff mixture cool down, add it to the set vanilla layer and refrigerate again to let it set for a couple of hours.

  • 10

    Right before serving, decorate with Biscoff cookie crumbs and red berries for the finished touch.

Step
01
10

Biscoff panna cotta 

First make the vanilla layer. Add the gelatin leaves to cold water and leave until soft.

Step
02
10

Biscoff panna cotta 

In a saucepan over low heat, warm the cream and the vanilla and stir in the sugar. Wait until the sugar melts and don’t let the cream boil.

Step
03
10

Biscoff panna cotta 

Add the soaked gelatin leaves (squeeze out the water) to the cream mixture. Mix well to ensure all the gelatin has melted.

Step
04
10

Biscoff panna cotta 

Pour the mixture as a first layer into glasses or bowls. Refrigerate and let it set for a couple of hours.

Step
05
10

Biscoff panna cotta 

When the vanilla layer is set, make the Biscoff layer. Add the gelatin leaves to cold water and leave until soft.

Step
06
10

Biscoff panna cotta 

In a saucepan over low heat; warm up the cream and stir in the sugar.  Do not let the cream boil and wait until the sugar has melted.

Step
07
10

Biscoff panna cotta 

Add Biscoff spread to the mixture and stir until fully melted and combined.

Step
08
10

Biscoff panna cotta 

Add the soaked gelatin leaves (squeeze out the water) to the cream mixture. Mix well to ensure all the gelatin has melted.

Step
09
10

Biscoff panna cotta 

Let the Biscoff mixture cool down, add it to the set vanilla layer and refrigerate again to let it set for a couple of hours.

Step
10
10

Biscoff panna cotta 

Right before serving, decorate with Biscoff cookie crumbs and red berries for the finished touch.

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