Coffee pannacotta with Lotus Biscoff crumbles

45 minutes prepare in 3 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:

• 1 vanilla pod
• 20.3 fl oz whipping cream 
• 1/3 cup oz sugar
• 1.06 oz Lotus Biscoff cookies 
• 2 gelatin leaves, softened in cold water and squeezed dry
• 1.7 oz Lotus Biscoff cookies (crumbled)
• Lotus Biscoff creamy cookie butter, to taste

  • 1

    Cut the vanilla pod in half and put it in a small pan with the
    whipping cream, sugar and Biscoff. Bring to the boil and add
    the gelatin leaves.

  • 2

    Remove the vanilla pod and pour the Biscoff cream into 4
    ramekins or glass dishes. Leave in the refrigerator for about
    3 hours to become firm.

  • 3

    Carefully turn out the pannacotta and put on plates. Garnish.

Step
01
03

Coffee pannacotta with Lotus Biscoff crumbles

Cut the vanilla pod in half and put it in a small pan with the
whipping cream, sugar and Biscoff. Bring to the boil and add
the gelatin leaves.

Step
02
03

Coffee pannacotta with Lotus Biscoff crumbles

Remove the vanilla pod and pour the Biscoff cream into 4
ramekins or glass dishes. Leave in the refrigerator for about
3 hours to become firm.

Step
03
03

Coffee pannacotta with Lotus Biscoff crumbles

Carefully turn out the pannacotta and put on plates. Garnish.

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