Biscoff Panna Cotta Recipe

Who can resist the rich, caramelized magic of Biscoff spread? Add that to a creamy, silky Italian dessert like panna cotta, and you’ve got something truly special: Biscoff Panna Cotta. Whether you’re hosting a dinner party or simply craving something luxurious after dinner, this indulgent dessert is a guaranteed crowd-pleaser. And the best part? It’s surprisingly simple to make.

This blog post will walk you through how to make Biscoff Panna Cotta, share some pro tips to perfect the texture, and offer some creative serving suggestions. Let’s dive into the sweet and spiced goodness of Lotus Biscoff and elevate your dessert game.

Why You’ll Love This Biscoff Panna Cotta

Panna cotta, which means “cooked cream” in Italian, is known for its silky, custard-like texture that melts in your mouth. Pairing this classic dessert with Biscoff spread—a creamy, spiced cookie butter made from caramelized biscuits—takes the flavor to a whole new level.

This version uses agar agar instead of gelatin, making it vegetarian-friendly. Plus, it sets beautifully, giving you a firm yet luscious panna cotta. Each spoonful delivers a velvety hit of creaminess balanced with that familiar, comforting cookie flavor of Biscoff.

Ingredients You’ll Need

This recipe makes four 150ml servings—perfect for an intimate gathering or just to keep a few sweet treats in the fridge for yourself.

• 200g cream (25% fat)

• 2 tsp agar agar powder

• 100g milk

• 300g Biscoff spread, smooth and melted

That’s it! Just four simple ingredients come together to create a dessert that feels anything but basic.

Step-by-Step Biscoff Panna Cotta Recipe

Let’s break it down into manageable steps so you can create a flawless panna cotta every time.

Step 1: Activate the Agar Agar

Start by combining the cream and agar agar powder in a saucepan. Whisk it well to make sure the agar is fully dissolved. Place the pan over very low heat, and simmer gently for 2 to 3 minutes, whisking constantly. This step is crucial—agar needs to be heated properly to activate its setting properties.

Step 2: Add Milk and Biscoff Spread

Once the agar is activated, add the milk to the mixture, followed by the melted Biscoff spread. Keep whisking until everything is well incorporated and the mixture is smooth and glossy. Don’t overheat it—just warm enough to stay fluid.

Step 3: Pour and Set

Now that your panna cotta mixture is ready, it’s time to pour it into molds. You can use silicone molds for easy unmolding, or simply pour the mixture into pretty dessert glasses or bowls for a more rustic presentation.

If you’re using molds and want to unmold them later, place them in the freezer until completely frozen. Once frozen, they’re easy to pop out and transfer to a serving plate. Then, place them in the fridge for 3 to 4 hours to defrost gently while keeping their shape.

If you’re using glasses or bowls, you can set them directly in the fridge overnight.

Step 4: Finish with Biscoff Topping

Before serving, drizzle a teaspoon of melted Biscoff spread over each panna cotta. This not only amps up the flavor but also gives them that irresistible glossy finish.

Tips for the Perfect Biscoff Panna Cotta

• Use full-fat dairy for the creamiest texture. While 25% cream works well, don’t go lower or the panna cotta might turn out too watery.

• Don’t boil the mixture. Agar activates at around 85–90°C, and overheating can affect the texture.

• Melt the Biscoff spread in the microwave for about 10–15 seconds. Stir well to get it nice and pourable.

• For a layered look, let a Biscoff-only layer (without milk) set for an hour, then pour the creamier mixture on top.

• Want extra crunch? Sprinkle crushed Biscoff cookies over the top right before serving.

Serving Suggestions to Wow Your Guests

If you really want to show off, there are plenty of ways to dress up your Biscoff Panna Cotta:

With Caramel Sauce

A light drizzle of salted caramel adds another dimension to the Biscoff’s natural caramelized flavor. It also looks stunning!

Crushed Cookies and Whipped Cream

Top your panna cotta with a dollop of whipped cream and a dusting of crushed Biscoff biscuits for texture and flair.

Fresh Berries

Strawberries or raspberries offer a tart contrast that balances the richness beautifully. They also bring a splash of color to your plate.

Layered in a Jar

Turn this dessert into a showstopper by layering it in glass jars with cookie crumbles and whipped cream. Perfect for picnics or party favors.

Why Agar Agar Instead of Gelatin?

This recipe calls for agar agar, a seaweed-based setting agent that’s vegetarian and often used in Asian desserts. Unlike gelatin, agar sets at room temperature and stays firm, even when the dessert is left out for a bit. That makes it ideal for warm-weather serving or when you need more structure for unmolded presentations.

Plus, agar sets more quickly than gelatin, so you can enjoy your dessert sooner!

Storing Biscoff Panna Cotta

If you’re making this ahead, here’s how to keep it fresh:

• In the fridge: Store covered panna cottas in the fridge for up to 3 days.

• In the freezer: Freeze molded panna cottas and unmold when needed. Just remember to transfer them to the fridge for a few hours to soften before serving.

Avoid topping with melted Biscoff until just before serving to keep that glossy, fresh finish.

Final Thoughts: The Ultimate Comfort Dessert

Biscoff Panna Cotta is a magical mix of creamy, sweet, and spiced flavors. It’s elegant enough to impress dinner guests and easy enough for a cozy night in. If you’re a fan of Lotus Biscoff biscuits or cookie butter in general, this is one recipe you’ll make on repeat.

With only four ingredients and a little patience, you’ll unlock one of the most satisfying desserts ever. Trust us—one spoonful and you’ll be hooked.

Must Try Creamy Almond Matcha Milkshake Recipe

So, ready to wow your taste buds with Biscoff bliss? Whip up this dreamy panna cotta, top it with that glossy cookie butter drizzle, and get ready to fall in love.

Biscoff Panna Cotta Recipe

Creamy, rich, and irresistibly spiced, this Biscoff Panna Cotta recipe is the perfect dessert for cookie butter lovers.

Type: Dessert

Cuisine: Italian fusion

Keywords: Biscoff Panna Cotta, cookie butter dessert, panna cotta recipe, easy panna cotta, Biscoff recipe

Recipe Yield: 4 servings (150ml each)

Calories: Approximately 420 per serving

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes (plus chilling time)

Recipe Ingredients:

• 200g cream (25% fat)
• 2 tsp agar agar powder
• 100g milk
• 300g Biscoff spread (smooth, melted)

Recipe Instructions:

Activate the Agar Agar:

Start by combining the cream and agar agar powder in a saucepan. Whisk it well to make sure the agar is fully dissolved. Place the pan over very low heat, and simmer gently for 2 to 3 minutes, whisking constantly. This step is crucial—agar needs to be heated properly to activate its setting properties.

Add Milk and Biscoff Spread:

Once the agar is activated, add the milk to the mixture, followed by the melted Biscoff spread. Keep whisking until everything is well incorporated and the mixture is smooth and glossy. Don’t overheat it—just warm enough to stay fluid.

Pour and Set:

Now that your panna cotta mixture is ready, it’s time to pour it into molds. You can use silicone molds for easy unmolding, or simply pour the mixture into pretty dessert glasses or bowls for a more rustic presentation. If you’re using molds and want to unmold them later, place them in the freezer until completely frozen. Once frozen, they’re easy to pop out and transfer to a serving plate. Then, place them in the fridge for 3 to 4 hours to defrost gently while keeping their shape. If you’re using glasses or bowls, you can set them directly in the fridge overnight.

Finish with Biscoff Topping:

Before serving, drizzle a teaspoon of melted Biscoff spread over each panna cotta. This not only amps up the flavor but also gives them that irresistible glossy finish.