This post may contain affiliate links, please see the privacy policy for details.
This mouthwatering Italian inspired dessert has two creamy layers, vanilla on the bottom and cookie butter on top, with an optional quick caramel layer in the middle. Biscoff panna cotta is a nice pick for guests because it’s made ahead and already portioned, so there’s nothing to slice or plate at the last second. The vanilla layer tastes like classic panna cotta, soft and rich with classic vanilla flavor, while the cookie butter layer brings that toasted, spiced sweetness people recognize right away from the famous Lotus Biscoff cookies, adding a delicious twist.
Why You’ll Love It
Biscoff panna cotta layers vanilla cream, cookie butter and caramel into an easy make ahead dessert with rich flavor and a pretty layered look in each glass.
Make ahead dessert: You can get it done hours before dinner and forget about it.
Big flavor, simple method: It’s mostly warming milk, whisking, pouring and chilling.
Vanilla plus cookie butter: Classic warm vanilla balances the sweetness of the Biscoff layer.
Great for guests: Everyone gets their own portion, no cutting or mess.
Also try limoncello panna cotta and panna cotta eyeballs (for Halloween!) And don’t miss my sherbet layered jello mold or no bake Biscoff cheesecake.
Lotus Biscoff Panna Cotta Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Whole milk: Builds the base for both layers so they taste creamy, not overly rich.
Heavy cream: Gives the panna cotta its luxurious mouthfeel.
Powdered gelatin: Helps the mixture firm up in the fridge.
Granulated sugar: Sweetens the vanilla layer.
Vanilla extract: Adds that familiar vanilla aroma and flavor. Use pure vanilla extract for the best result.
Biscoff cookie butter: Biscoff spread creates the spiced cookie butter layer.
Prepared caramel sauce: Adds an optional (but recommended!) caramel band between layers. I used Mrs Richardson’s brand caramel – choose something thick enough to set and of good quality if you’re making this caramel layer.
Biscoff cookies: Crushed on top for a little crunch.
How to Make Biscoff Panna Cotta
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Bloom gelatin: Sprinkle gelatin over the milk in a saucepan and leave it alone for a few minutes.
Dissolve gently: Warm the milk over low heat and whisk until you can’t see any of the bloomed gelatin bits.
Sweeten: Add sugar and keep whisking over low heat until the sugar dissolves into the milk.
Add cream and vanilla: Take the pan off the heat and whisk in the cream and vanilla.
Fill glasses: Divide the vanilla mixture between the glasses and refrigerate until set.
Add caramel layer: Spoon caramel over the set vanilla layer and chill briefly.
Bloom again: Sprinkle gelatin over the milk for the cookie butter layer and let it sit.
Melt cookie butter: Warm the milk gently and whisk in the cookie butter until it’s fully blended.
Add cream and vanilla: Remove from heat and whisk in the cream and vanilla.
Top the glasses: Pour the cookie butter layer over the caramel and refrigerate until set, preferably overnight.
Garnish: Sprinkle crushed cookies over the top to decorate, right before serving.
Substitutions and Variations
Dairy-free swap: Use full fat coconut milk for milk and cream, plus a dairy-free caramel if you’re adding that layer.
Gluten-free topping: Skip the cookie crumbs and use shaved chocolate or a gluten-free cookie crumb.
Caramel skip: Leave out the caramel layer and go straight from vanilla to cookie butter.
Different topping idea: Use a small dollop of whipped topping or a few chocolate curls instead of crumbs (or along with them if you still want the added crunch).
Homemade caramel sauce: Homemade caramel works well as long as it’s thick enough to sit on top of the set base. Another idea is Mrs Richardson’s butterscotch caramel sauce or the salted caramel flavor.
Serving Suggestions
Appetizers: Begin your Italian meal with arancini or farinata.
Main course: Serve chicken puttanesca or eggplant parmigiana with antipasto salad.
Drink pairing: Finish your meal with Biscoff panna cotta and perhaps some homemade limoncello or a latte breve or coffee.
How to Store
Store: Keep covered in the refrigerator for up to 3 days.
Freeze: Freezing isn’t recommended because the texture can turn grainy.
Top Tips
Don’t rush the layers: Let the first layer firm up before you add caramel or the top layer.
Stay on low heat: You’re warming, not boiling, so keep the heat gentle.
Cleaner sides: Pour slowly and wipe drips inside the glass before chilling.
Smoother pours: Use a jug or measuring cup with a spout for better control.
Lotus Biscoff Panna Cotta FAQs
Yes, you can use 12-ounce cups, but the layers will be thicker so the chilling time can take longer.
The vanilla layer probably needed more time in the fridge before adding caramel. Also, use a thick-ish caramel sauce so it doesn’t sink into the layer below.
The top of the milk should have a crinkled look to it from the gelatin.
Lotus Biscoff Panna Cotta Recipe
Biscoff Panna Cotta
Equipment
- Saucepan Heavy-Bottomed
Ingredients
For the Vanilla Layer
- 1 ½ Cups whole milk
- 3 Teaspoons gelatin, powdered, 8 Grams
- ⅓ Cup white sugar, 62 Grams
- 1 ½ Cups heavy cream, 355ml, at room temperature
- 1 Teaspoon vanilla extract
- ⅛ Teaspoon salt
For the Caramel Layer (Optional)
- 1 to 1 ½ Cups caramel sauce, thick and good quality
For the Biscoff Layer
- 1 Cup whole milk, 250ml
- 2 Teaspoons gelatin, powdered, 6 Grams
- ¾ Cup Biscoff cookie butter, 180ml
- 1 Cup heavy cream, 250ml, at room temperature
- 1 Teaspoon vanilla extract
- 1/4 Teaspoon salt
Optional Garnish
Instructions
Make the Vanilla Layer
- Pour the whole milk into a heavy-bottomed saucepan and sprinkle the gelatin over top to bloom. Don't stir. Wait for about 5 minutes.
- Place the saucepan over low heat to melt the gelatin. The key is to go low and slow for the best results. Using a whisk, it should take 1 to 2 minutes to dissolve. The mixture should be warm, allowing you to still place your finger in it to check for any undissolved pieces of gelatin.
- Once it’s completely smooth without any gelatin clumps, add the granulated sugar to that same saucepan with the milk and gelatin. Keep your heat on low. If you start to get a simmer, turn it down even more. You shouldn't see a boil at all through this process. Melting down the sugar should take 3 to 5 minutes on low.
- Remove from heat and whisk in the room temperature cream, vanilla and salt.
- Equally divide your vanilla panna cotta mixture into 8 six-ounce cups. Place in the fridge for 2 or 3 hours until firm.
Add the Caramel Layer (Optional)
- Pour 2 or 3 tablespoons of quality thick caramel into each of the cups. If your vanilla panna cotta hasn't firmed up completely, your caramel could deflate it, so make sure your panna cotta is set first!
- Set the cups into the fridge for about 10 minutes for the caramel to set while you work on the Biscoff layer.
Make the Biscoff Layer
- Pour the whole milk into a heavy-bottomed saucepan and sprinkle the gelatin over top to bloom. Don't stir. Wait for about 5 minutes.
- Place the saucepan over low heat to melt the gelatin. The key is to go low and slow for the best results. Using a whisk, it should take 1 or 2 minutes to dissolve the gelatin. The mixture should be warm, allowing you to still place your finger in it to check for any undissolved pieces of gelatin.
- Once it’s completely smooth without any gelatin clumps, add the Biscoff cookie butter to melt into the same saucepan as the milk and gelatin. Add it to the stove for 1 minute on low. If you start to get a simmer, turn it down even more. You shouldn't see a boil at all through this process. Melting down the cookie butter should take about 1 minute on low.
- Remove from heat and whisk in the room temperature cream, vanilla and salt.
- Equally divide your Biscoff panna cotta mixture between the cups on top of the other layer(s). Chill in the fridge for about 1 hour until firm.
- Garnish your cups with crumbled cookies just before serving.
Notes
Stay on low heat: You’re warming, not boiling, so keep the heat gentle.
Cleaner sides: Pour slowly and wipe drips inside the glass before chilling.
Smoother pours: Use a jug or measuring cup with a spout for better control.
Nutrition
Delicious Biscoff panna cotta is one of those desserts that gets rave reviews from cookie butter fans, because the flavor comes through loud and clear. The vanilla layer keeps it grounded, the cookie butter layer brings the fun and the optional caramel layer is there if you want extra depth. It’s a great pick for dinner plans because it’s made ahead and already portioned. Just sprinkle crushed Biscoff cookies on top and it’s ready to dive into and enjoy.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
