Description
A silky Italian inspired dessert infused with warm caramelized Biscoff flavor, topped with glossy melted spread and crushed cookies for the perfect creamy crunch contrast. Elegant, smooth, and perfect for making ahead.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1/3 cup granulated sugar
- 2 1/2 teaspoons gelatin powder
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff spread (for the base)
- 1/4 cup Biscoff spread (for topping)
- 4 Biscoff cookies, crushed
Instructions
- Lightly grease serving glasses or ramekins if you plan to unmold, otherwise leave them as is.
- Pour 3 tablespoons of the measured milk into a small bowl and sprinkle the gelatin powder over it. Let it bloom for 5 minutes.
- In a small saucepan, combine the heavy cream, remaining milk, and granulated sugar. Heat over medium until warm but not boiling, stirring occasionally.
- Add 1/2 cup Biscoff spread to the warm cream mixture and whisk until fully smooth and incorporated.
- Remove from heat and stir in the bloomed gelatin until completely dissolved.
- Stir in the vanilla extract and mix gently.
- Pour the mixture evenly into serving glasses and refrigerate for at least 4 hours, or until fully set.
- Warm the remaining 1/4 cup Biscoff spread slightly until pourable, then spoon over the chilled panna cotta.
- Sprinkle crushed Biscoff cookies neatly on top and serve chilled.
Notes
- Do not boil the cream mixture, as overheating can affect texture.
- Bloom the gelatin fully to prevent graininess.
- Chill undisturbed for best results.
- Store covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 26g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg