The delicious Biscoff panna cotta is a spoon dessert that can be prepared in just a few minutes and really makes a great impression on our guests.
Delicious without being cloying, Biscoff panna cotta is the perfect dessert to finish an important meal and is perfect in any season.
You need 4 ingredients: cream, milk, Lotus cream, and a sheet of gelatin to thicken.
The execution is really quick and will take you just a few minutes; the only suggestion for a beautiful dessert is to let it cool perfectly in the freezer, so I recommend preparing it a day in advance and then letting it reach the right consistency in the fridge. Ideally, prepare it the afternoon before, place it in the freezer and unmold it the next morning around 10 and move it to the fridge; this way it will be perfect for serving.
What do you think?
I assure you it’s really delicious, so don’t hesitate and prepare the Biscoff panna cotta at the first opportunity.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 8 Minutes
- Portions: 4People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 636.52 (Kcal)
- Carbohydrates 45.43 (g) of which sugars 30.08 (g)
- Proteins 4.44 (g)
- Fat 48.48 (g) of which saturated 0.57 (g)of which unsaturated 0.33 (g)
- Fibers 0.60 (g)
- Sodium 162.00 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz whipping cream
- 3.5 oz milk
- 10.5 oz Lotus Biscoff spread
- 1 sheet gelatin sheet
- 4 teaspoons Lotus Biscoff spread
Tools
- 4 Molds mini savarin
Steps
Heat about 1.4 oz of the cream provided, bringing it close to a boil, then pour in the soaked and squeezed gelatin off the heat; mix well.
Put the 5.6 oz of cold cream in a bowl and add the gelatin-added cream.
Pour the Biscoff spread into the cream.
Now pour the milk.
Mix the mixture with a hand whisk to blend all the ingredients well.
Pour the liquid into the molds and freeze (preferably overnight). Unmold the panna cotta and decorate with a dollop of Lotus cream.
