Coffee Pannacotta with Lotus Biscoff

Ingredients

• 1 vanilla pod
• 20.3 fl oz whipping cream
• 1/3 cup oz sugar
• 1.06 oz Lotus Biscoff cookies
• 2 gelatin leaves, softened in cold water and squeezed dry
• 1.7 oz Lotus Biscoff cookies (crumbled)
• Lotus Biscoff creamy cookie butter, to taste

Tools

• Mixing Bowl
• Measuring Soon
• Measuring Cup
• Sauce Pan
• Serving Plate

Recipe Overview

Why serve coffee only after dinner when you can serve this cup of bliss to everyone? The delectable cold cream captures the heavenly marriage of coffee and Lotus Biscoff.

Recipe Detail

• Cut the vanilla pod in half and combine it with the whipping cream, sugar, and Biscoff in a small saucepan. Bring the water to a boil, then add the gelatin leaves.
• Remove the vanilla pod and divide the Biscoff cream evenly among four ramekins or glass dishes. Place in the refrigerator for about 3 hours to firm up.
• Turn the pannacotta carefully out onto plates. Garnish.