For the crumble:
• 40 g Lotus Biscoff
• 40 g Butter
• 25 g sugar
• 47 g Flour
For the coffee panna cotta:
• 350 ml wipped cream (40%)
• 70 ml Milk
• 3 g Gelatine
• 50 g sugar
• 140 ml coffee
• 4 glasses
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1
Crumble the Lotus Biscoff biscuits and then mix all the ingredients for the crumble.
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2
Provide the baking sheet with parchment paper and spread the crumble over the baking sheet.
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3
Bake for 10 minutes in the oven at 180 ° and then let the crumble cool down.
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4
Allow the milk, cream and sugar to boil shortly.
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5
Add the gelatin leaves soaked in cold water and the coffee.
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6
Divide the mixture over the different glasses.
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7
Allow to cool (4 hours) in the refrigerator and finish with the crumble and the chocolate coffee beans.