Description
This Biscoff Panna Cotta recipe offers a luscious, layered dessert featuring a creamy vanilla base topped with a optional caramel layer and a rich Biscoff cookie butter layer. Perfectly set and garnished with crumbled Biscoff cookies, it’s a delightful treat that balances smooth textures with deep caramel and spiced cookie flavors.
Ingredients
Vanilla Layer
- 1 ½ Cups whole milk
- 3 Teaspoons gelatin (powdered, 8 Grams)
- ⅓ Cup white sugar (62 Grams)
- 1 ½ Cups heavy cream (355ml, at room temperature)
- 1 Teaspoon vanilla extract
- ⅛ Teaspoon salt
Caramel Layer (Optional)
- 1 to 1 ½ Cups caramel sauce (thick and good quality)
- 1 Cup whole milk (250ml)
Biscoff Layer
- 2 Teaspoons gelatin (powdered, 6 Grams)
- ¾ Cup Biscoff cookie butter (180ml)
- 1 Cup heavy cream (250ml, at room temperature)
- 1 Teaspoon vanilla extract
- 1/4 Teaspoon salt
- Biscoff cookie crumbs for garnish
Instructions
- Make the Vanilla Layer – Bloom: Pour the whole milk into a heavy-bottomed saucepan and sprinkle the gelatin on top to bloom. Do not stir and let it sit for about 5 minutes to soften the gelatin.
- Melt Gelatin: Place the saucepan over low heat and gently melt the gelatin, whisking continuously for 1 to 2 minutes until fully dissolved. The mixture should be warm but not boiling, ensuring no gelatin lumps remain.
- Add Sugar: Add the white sugar to the warm milk and gelatin mixture and continue to cook on low heat for 3 to 5 minutes, stirring to dissolve the sugar without allowing the mixture to simmer or boil.
- Finish Vanilla Layer: Remove from heat, whisk in the heavy cream at room temperature, vanilla extract, and salt until fully incorporated.
- Chill Vanilla Layer: Divide the vanilla panna cotta mixture equally into 8 six-ounce cups and refrigerate for 2 to 3 hours until firm.
- Add Caramel Layer (Optional): Once the vanilla layer is set, spoon 2 to 3 tablespoons of thick caramel sauce on top of each cup. Return to the fridge for about 10 minutes to allow the caramel to set slightly.
- Make the Biscoff Layer – Bloom: Pour the whole milk into a heavy-bottomed saucepan and sprinkle the gelatin over the top to bloom for 5 minutes without stirring.
- Melt Gelatin: Gently melt the gelatin over low heat, whisking for 1 to 2 minutes until dissolved without boiling.
- Add Biscoff Cookie Butter: Add the Biscoff cookie butter to the warm gelatin milk and melt together on low heat for about 1 minute, avoiding simmering.
- Finish Biscoff Layer: Remove from heat and whisk in the room temperature heavy cream, vanilla extract, and salt until smooth.
- Chill Biscoff Layer: Evenly pour the Biscoff mixture over the set vanilla (and caramel) layers in each cup. Chill the cups in the fridge for about 1 hour until firm.
- Garnish and Serve: Just before serving, garnish each panna cotta with crumbled Biscoff cookies for added texture and flavor.
Notes
- Ensure gelatin is fully dissolved but do not boil the mixture to avoid affecting the texture of the panna cotta.
- Use room temperature heavy cream to prevent gelatin from seizing or lumping.
- The caramel layer is optional but adds a glorious depth of flavor.
- If you want quicker setting, place cups in the freezer for 30 minutes but watch closely to avoid freezing.
- Use high-quality Biscoff cookie butter for authentic flavor.
- Make sure each layer is fully chilled and set before adding the next to maintain distinct layers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
