Biscoff Panna Cotta

A delicious panna cotta with a Biscoff twist. A classic layer of vanilla topped off with a layer of Biscoff deliciousness

Ingredients

For 10 servings

Vanilla layer:

  • 500 ml heavy cream >30% fat
  • 50g caster sugar
  • 2 sheets of gelatin
  • 3 tbsp cold water
  • 1/2 tsp vanilla bean paste or vanilla extract

Biscoff layer:

  • 800ml heavy cream >30%fat
  • 80g caster sugar
  • 3 leaves gelatin
  • 400ml Biscoff spread (600gr)

Decoration:

  • Biscoff cookie crumbs
  • Raspberries

Prepare in 10 steps

  • 1

    First make the vanilla layer. Add the gelatin sheets to cold water and leave until soft.

  • 2

    In a saucepan over low heat, warm the cream and the vanilla and stir in the sugar. Wait until the sugar melts and don’t let the cream boil.

  • 3

    Add the soaked gelatin sheets (squeeze out the water) to the cream mixture. Mix well to ensure all the gelatin has melted.

  • 4

    Pour the mixture as a first layer into glasses or bowls. Refrigerate and let it set for a couple of hours.

  • 5

    When the vanilla layer is set, make the Biscoff layer. Add the gelatin sheets to cold water and leave until soft.

  • 6

    In a saucepan over low heat; warm up the cream and stir in the sugar.  Do not let the cream boil and wait until the sugar has melted.

  • 7

    Add Biscoff spread to the mixture and stir until fully melted and combined.

  • 8

    Add the soaked gelatin sheets (squeeze out the water) to the cream mixture. Mix well to ensure all the gelatin has melted.

  • 9

    Let the Biscoff mixture cool down, add it to the set vanilla layer and refrigerate again to let it set for a couple of hours.

  • 10

    Right before serving, decorate with Biscoff cookie crumbs and red berries for the finished touch.

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