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.