Biscoff Panna Cotta

No ratings yet

Biscoff Panna Cotta

This is a great dessert to make if you love panna cotta. Once the layers are poured, the fridge does all the work. The final result is creamy, rich and full of cookie butter flavor.

Prep Time25

Cook Time0

Chill Time4 10

Total Time4 35

Course: Dessert

Cuisine: Italian

Keyword: Biscoff, No Bake

Servings:

Author: Bella Bucchiotti

Equipment

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

Biscoff cookie crumbs

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

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.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.