Coffee pannacotta with crumble of Lotus Biscoff

45 minutes prepare in 7 steps

Why only serve coffee after dinner when you can surprise everyone with this cup full of bliss? The finesse is in the heavenly match between coffee and Lotus Biscoff captured in the delectable cold cream.

Serves 4 pers:

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

  • 1

    Crumble the Lotus Biscoff biscuits and then mix all the ingredients for the crumble.

  • 2

    Provide the baking sheet with parchment paper and spread the crumble over the baking sheet.

  • 3

    Bake for 10 minutes in the oven at 180 ° and then let the crumble cool down.

  • 4

    Allow the milk, cream and sugar to boil shortly.

  • 5

    Add the gelatin leaves soaked in cold water and the coffee.

  • 6

    Divide the mixture over the different glasses.

  • 7

    Allow to cool (4 hours) in the refrigerator and finish with the crumble and the chocolate coffee beans.

Step
01
07

Coffee pannacotta with crumble of Lotus Biscoff

Crumble the Lotus Biscoff biscuits and then mix all the ingredients for the crumble.

Step
02
07

Coffee pannacotta with crumble of Lotus Biscoff

Provide the baking sheet with parchment paper and spread the crumble over the baking sheet.

Step
03
07

Coffee pannacotta with crumble of Lotus Biscoff

Bake for 10 minutes in the oven at 180 ° and then let the crumble cool down.

Step
04
07

Coffee pannacotta with crumble of Lotus Biscoff

Allow the milk, cream and sugar to boil shortly.

Step
05
07

Coffee pannacotta with crumble of Lotus Biscoff

Add the gelatin leaves soaked in cold water and the coffee.

Step
06
07

Coffee pannacotta with crumble of Lotus Biscoff

Divide the mixture over the different glasses.

Step
07
07

Coffee pannacotta with crumble of Lotus Biscoff

Allow to cool (4 hours) in the refrigerator and finish with the crumble and the chocolate coffee beans.

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