Lotus Biscoff panna cotta is an easy-to-make and delicious dessert with a creamy texture and rich cookie flavor. It looks so impressive and comes together without much effort. Looking for a no-bake and decadent treat to impress your guests? This Biscoff panna cotta recipe is for you!
About This Recipe
A creamy and light dessert with Biscoff cookie spread (Speculoos) flavor. It is a simple yet satisfying dessert made with cream, sugar, milk, gelatin, and cookie butter. This panna cotta tastes like Speculoos cookies and can be made in advance, so it is great for your next dinner party or any special occasion when you don’t want to be stuck in the kitchen.
Why You Will Love This Recipe
- Creamy and smooth: Panna cotta is known for its luscious and creaminess that melts in your mouth. The rich and velvety consistency pairs well with the distinct flavor of Biscoff cookie butter.
- Easy to make: Panna cotta is relatively simple to prepare, making it an accessible dessert option for cooks of all skill levels.
- Tastes like Speculoos cookies: Lotus Biscoff cookie butter has a sweet, caramelized, and slightly spicy flavor. When added to a panna cotta, it creates a decadent treat that undoubtedly you will enjoy.
What You Need to Make Biscoff Panna Cotta
- Cream: Panna Cotta is a jelly-like dessert with a milk and cream base. Those who like milky desserts will love this dessert. To make this dessert, you can use heavy cream or whipping cream.
- Biscoff cookie spread: The main flavor of this panna cotta is Biscoff cookie spread, which gives a sweet, spicy, and caramel taste to the dessert.
- Milk: You can use your favorite milk for this recipe.
- Sugar: Granulated sugar is used for this dessert.
- Gelatin powder: Unflavored gelatin powder is used to make panna cotta.
- Vanilla extract: Vanilla adds sweetness and flavor.
How to Make Biscoff Panna Cotta?
- Bloom gelatin: Place water in a small bowl and sprinkle gelatin over the surface. Let stand for 5-10 minutes to soften.
- Heat cream and milk: Add milk, cream, Biscoff spread, and sugar to a saucepan and put on low heat.
- Add gelatin: Stir until the sugar dissolves. While steaming stir in gelatin and whisk until smooth.
- Add vanilla: Add vanilla extract or vanilla bean seeds into the mixture and whisk until it has completely dissolved into the cream mixture and remove from the heat.
- Refrigerate: Refrigerate for 4-6 hours. Garnish with whipped cream and Biscoff cookies.
Biscoff chocolate panna cotta: The combination of the smooth, velvety texture of the panna cotta with the decadent flavors of chocolate and Biscoff cookie spread creates a truly delightful experience for your taste buds.
What Is Lotus Biscoff Panna Cotta Made Of?
Lotus Biscoff panna cotta is a simple yet satisfying dessert made with cream, sugar, milk, gelatin, and cookie butter.
Why Is My Panna Cotta Rubbery?
Make sure to bloom the gelatin in cold water for a few minutes before adding it to the cream mixture. If the gelatin isn’t properly dissolved, it can result in a rubbery panna cotta.
Did you like the Lotus Biscoff Panna Cotta recipe? Try my Biscoff truffles recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes
Looking for More Lotus Biscoff Recipes?
- Lotus Biscoff Muffins Recipe
- Homemade Lotus Biscoff Milkshake Recipe
- Lotus Biscoff Mug Cake Recipe
- Lotus Biscoff Latte Recipe
- Lotus Biscoff Crepes Recipe
- Lotus Biscoff Cheesecake Cups
- 1 cup full-fat milk
- 1/4 cup cold water
- 1 packet (7 gr) unflavored gelatin
- 4 tablespoons sugar
- 1/3 cup Lotus Biscoff cookie spread
- 1 teaspoon pure vanilla extract or 1/2 vanilla bean, split lengthwise and seeds scraped
- 1½ cups heavy cream
- Biscoff cookies and whipped cream for topping
Place water in a small bowl and sprinkle gelatin over the surface. Let stand for 5-10 minutes to soften.
Add milk, cream, Biscoff spread, and sugar to a saucepan and put on low heat.
Stir until the sugar dissolves. While steaming stir in gelatin and whisk until smooth.
Add vanilla extract or vanilla bean seeds into the mixture and whisk until it has completely dissolved into the cream mixture and remove from the heat.
Refrigerate for 4-6 hours. Garnish with whipped cream and Biscoff cookies.