Lotus Biscoff Panna Cotta Recipe

By The Cooking Foodie · 270 min

Ingredients

Instructions

1. Put the cold water in a small bowl, sprinkle over the gelatin, stir, and leave it to bloom for about 10 minutes.
2. In a medium saucepan, combine the milk, heavy cream, Biscoff spread and sugar. Heat on low, stirring until the sugar has dissolved and the mixture is smooth. Do not let it boil.
3. Take the pan off the heat, stir in the bloomed gelatin and the vanilla bean paste (or vanilla extract), then pass the mixture through a sieve.
4. If you want to unmold the panna cotta onto a plate, lightly grease the serving molds with oil applied with a paper.
5. Pour the panna cotta into the serving dishes and refrigerate for at least 4 hours.
6. To unmold, dip the cups briefly in hot water for a few seconds; if needed, run a knife around the edges to release the panna cotta.

Summarized from The Cooking Foodie's video. Watch it for the details.

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