Lotus Biscoff Panna Cotta Recipe
Another dessert recipe for Biscoff lovers: Lotus Biscoff panna cotta. Creamy, light, delicious and easy to make recipe.
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Ingredients:
1 cup (240ml) Milk
1½ cups (360ml) Heavy cream
1/2 cup (120g) Biscoff cookie spread
7g Gelatin powder + 35ml water
4 tablespoons Sugar
1/2 teaspoon vanilla bean paste
Directions:
1. Prepare the gelatin: in a small bowl, place cold water, sprinkle the gelatin and give a stir. Allow to bloom for about 10 minutes.
2. 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.
3. Turn the heat off, add the bloomed gelatin, vanilla bean paste or vanilla extract and give a nice stir. Pass through a sieve.
4. 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
5. Pour the panna cotta into serving dishes and refrigerate for at least 4 hours before serving.
6. 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.
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