Why only serve coffee after dinner when you can surprise everyone with this cup full of bliss? The finesse is in the heavenly match between coffee and Lotus Biscoff captured in the delectable cold cream.
What you need
SERVES 4 PEOPLE
For the crumble
40g Lotus Biscoff
40g Butter
25g sugar
47g Flour
For the coffee pannacotta
350ml whipping cream (whipped)
3g Gelatine
50 g sugar
140ml coffee
4 glasses
Method
PREPARE IN: 45 Minutes
Crumble the Lotus Biscoff biscuits and then mix all the ingredients for the crumble.
Cover a baking sheet with baking paper and spread the crumble over the baking sheet.
Bake for 10 minutes in the oven at 180 ° and then let the crumble cool down.
Allow the milk, cream and sugar to boil.
Add the gelatin leaves soaked in cold water and the coffee.
Divide the mixture over the different glasses.
Allow to cool (4 hours) in the refrigerator and finish with the crumble and the chocolate coffee beans.
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