Lotus Biscoff Panna Cotta Recipe
Another dessert recipe for Biscoff lovers: Lotus Biscoff panna cotta. Creamy, light, delicious and easy to make recipe.
LOTUS BISCOFF PANNA COTTA
If you’ve been following my culinary adventures, you know that I have a soft spot for Lotus Biscoff in my desserts. From Biscoff cheesecake to Biscoff ice cream, this versatile spread has found its way into many of my recipes. Today, I’m excited to share one of my favorite panna cotta recipes with you: Lotus Biscoff Panna Cotta. Panna cotta, a classic Italian dessert, translates to “cooked cream”. This dessert is known for its silky-smooth texture, delicate flavor, and elegant presentation. By adding Biscoff cookie spread, we elevate this traditional treat to a new level of indulgence. The combination of creamy panna cotta and the rich, caramelized flavor of Biscoff is a match made in dessert heaven. The best part? It’s surprisingly easy to make!
WHAT IS BISCOFF COOKIE SPREAD?
Biscoff cookie spread, also known as Speculoos spread, is made from the famous Lotus Biscoff cookies. These cookies have a deep caramelized flavor with hints of cinnamon and spice, which translates beautifully into the spread. It’s a versatile ingredient that can be used in a variety of desserts, adding a unique and delicious twist. Whether you’re spreading it on toast, swirling it into ice cream, or incorporating it into a panna cotta, Biscoff cookie spread never fails to impress.
WHAT IS PANNA COTTA?
Panna cotta is a traditional Italian dessert made from sweetened cream thickened with gelatin and molded. The name literally means “cooked cream” in Italian. This dessert is known for its smooth, silky texture and delicate flavor. It’s typically served with a fruit coulis, caramel sauce, or in our case, enhanced with the rich flavor of Biscoff cookie spread. Panna cotta is a versatile dessert that can be flavored in numerous ways and is perfect for any occasion.
More panna cotta recipes you might like:
INGREDIETNS FOR BISOCFF PANNA COTTA
Let’s take a closer look at the ingredients you’ll need for this delightful dessert:
- Milk: Provides the base for the panna cotta, giving it a smooth texture.
- Heavy Cream: Adds richness and creaminess to the dessert.
- Biscoff Cookie Spread: The star ingredient, adding a unique caramelized flavor.
- Gelatin Powder: Helps set the panna cotta, giving it a firm yet creamy texture.
- Sugar: Adds sweetness, balancing the flavors of the cream and Biscoff spread.
- Vanilla Bean Paste: Enhances the overall flavor with a subtle vanilla note.
TIPS TO MAKE THE BEST BISCOFF PANNA COTTA
Creating the perfect Lotus Biscoff Panna Cotta is both an art and a science. Here are some expert tips to ensure your dessert turns out flawless every time:
- Bloom the Gelatin Properly: Ensure you sprinkle the gelatin evenly over cold water. This step is crucial for the gelatin to absorb the water evenly and bloom properly, which will help achieve a smooth and even set in the panna cotta.
- Use Quality Ingredients: The quality of your ingredients greatly impacts the final result. Use fresh, high-quality cream, milk, and Biscoff cookie spread for the best flavor and texture.
- Avoid Boiling the Mixture: When heating the milk, cream, Biscoff spread, and sugar, do not let the mixture come to a boil. Boiling can cause the cream to separate and the texture to become grainy. Heat the mixture gently on low heat until the sugar dissolves and the mixture is smooth.
- Strain the Mixture: After adding the gelatin and vanilla, strain the mixture through a fine-mesh sieve. This step helps remove any undissolved gelatin or lumps, ensuring a silky-smooth panna cotta.
- Lightly Grease the Molds: If you plan to unmold the panna cotta, lightly grease the molds with a neutral oil. This makes it easier to release the panna cotta without damaging its delicate structure.
- Proper Refrigeration: Allow the panna cotta to set in the refrigerator for at least 4 hours, or preferably overnight. This ensures the gelatin sets properly and the flavors meld together beautifully.
- Unmolding Tips: To unmold, dip the molds briefly in hot water and run a thin knife around the edges. This helps release the panna cotta from the molds without breaking.
By following these tips, you’ll be able to create a Lotus Biscoff Panna Cotta that not only looks impressive but also tastes divine. Enjoy the process and the delicious results!
MORE LOTUS BISCOFF DESEERT RECIPES:
You probably know by now how much I love Lotus Biscoff. With its distinct caramelized taste, this spread has no end of potential for desserts. It’s so simple to add; it just makes anything memorable. Here is a list of my top 7 Biscoff desserts:
- No-Bake Lotus Biscoff Cheesecake
- Lotus Biscoff Truffles
- Lotus Biscoff Ice Cream
- 4-Ingredient Lotus Biscoff Cake
- Lotus Biscoff Layered Cake
- 2-Ingredient Lotus Biscoff Mousse
- Lotus Biscoff Brownies
Lotus Biscoff Panna Cotta Recipe
Ingredients
- 1 cup 240ml Milk
- 1½ cups 360ml Heavy cream
- ½ cup 120g Biscoff cookie spread
- 2 teaspoons 7g Gelatin powder + 35ml water
- 4 tablespoons 50g Sugar
- ½ teaspoon vanilla bean paste
Instructions
- DIRECTIONS
- Prepare the gelatin: in a small bowl, place cold water, sprinkle the gelatin and give a stir. Allow to bloom for about 10 minutes.
- To a medium size saucepan add milk, heavy cream, Biscoff spread and sugar. Place on low heat and stir until sugar dissolves and the mixture is smooth. Do not boil.
- Turn the heat off, add the bloomed gelatin, vanilla bean paste or vanilla extract and give a nice stir. Pass through a sieve.
- Dip a piece of paper in oil and lightly grease your serving cups. This step is optional and relevant only if you plan to serve your panna cotta unmolded on a plate and not in a cup
- Pour the panna cotta into serving dishes and refrigerate for at least 4 hours before serving.
- Before serving dip the cups in hot water for a few seconds, if needed run a knife around the edges and release the panna cotta from the glass.
FAQs
Can I use Biscoff cookies instead of the cookie spread?
While you can crush Biscoff cookies and incorporate them into the panna cotta for added texture, using the spread ensures a smooth and creamy consistency. So I wouldn't recommend that.Can I use a different type of cookie spread?
Yes, you can experiment with other cookie spreads, but keep in mind that the flavor and texture may vary from the original recipe.How long will the panna cotta last in the refrigerator?
The panna cotta can be stored in the refrigerator for up to 3-4 days. Make sure to cover it tightly with plastic wrap to prevent any odors from affecting its taste.Can I freeze the panna cotta?
 It is not recommended to freeze panna cotta, as the texture may change upon thawing, resulting in a less creamy consistency.Can I make the panna cotta ahead of time?
Yes, you can prepare the panna cotta a day or two in advance and store it in the refrigerator. This dessert is perfect for entertaining because it can be made ahead of time.How can I prevent air bubbles from forming in the panna cotta?
To prevent air bubbles, gently tap the filled molds on the counter to release any trapped air before refrigerating.Can I use agar-agar instead of gelatin for a vegetarian version of panna cotta?
Yes, you can substitute agar-agar for gelatin to make a vegetarian-friendly panna cotta. Follow the instructions on the agar-agar package for the correct substitution ratio.Can I use low-fat milk or cream in this recipe?
 Using low-fat milk or cream may result in a less creamy texture. For the best results, it's recommended to use full-fat milk and cream.Can I add other flavors to the panna cotta?
Yes, you can experiment with different flavors such as chocolate, coffee, or citrus to create your own unique variations of panna cotta.What can I serve with the panna cotta?
Panna cotta pairs well with fresh berries, caramel sauce, chocolate sauce, or a sprinkle of crushed Biscoff cookies for added crunch and flavor.
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