Another dessert recipe for you! This one is something I whipped up after having the pannacotta at California Pizza Kitchen, Dubai. And I must say, I think I nailed it!
If you love Lotus Biscoff biscuits, and anything caramel, then you sure will love this one. It is pretty easy to make. Not overly sweet. If you want it sweeter then just drizzle more of the caramel sauce. Its smooth, creamy and crunchy from the crushed Lotus biscuits.
Frankly speaking, I don’t fancy those biscuits as is. I love to transform it into a dessert/ milkshake/ softy. Yum!
And guess what, since this was a recipe I developed myself, I presented it on a Malayalam Television Program during Ramadan. Yeah, I was on TV :p
Salted Caramel Lotus Biscoff Panacotta
600ml Heavy Whipping Cream
1/3 cup Milk
12 gms unflavored powder gelatin (or 1 sachet)
½ pod fresh vanilla bean (use 1 tsp vanilla extract if you dont have the bean)
3 Tbsp heaped Caramel toffee / Dulce de leche (recipe below/ you may use Nestle Caramel condensed milk if you don’t want to make it yourself)
a pinch of salt
6-8 lotus biscoff biscuits crushed
In a heavy-bottomed saucepan, pour the cream, vanilla bean and toffee and bring to a simmer whisking until smooth. Add salt. Dissolve the gelatin in milk and pour into the hot cream. Stir well and pass it through a strainer and then pour into the moulds/ ramekins.
Refrigerate for a few hours until set. Add the crushed lotus biscoff generously over the top. Drizzle some salted caramel sauce(recipe below) over the panacotta and serve.
The panacotta is smooth and luscious. The lotus biscoff gives a good caramel crunch to cut the smoothness of the panacotta.
To make the Dulce the leche
You need 1 can of sweetened condensed milk. Remove its paper wrapping and place over a cloth in a pressure cooker. Cover the can with water up to 1inch above the can. Close the cooker and pressure cook for 5-6 whistles on a medium-low flame (takes around ½ hour).
Let the cooker cool completely. Take out the can and allow it to cool completely before opening the can. Don’t even think of opening it while the can is warm! Please, it is too dangerous! Let it cool completely. Preferably after 6 hours.
When you open the can you find thick caramel coloured toffee or dulce de leche.
Salted Caramel Sauce
1/2 cup of Brown Sugar
1/2 cup of Granulated Sugar
4 Tbsp of Unsalted Butter, at room temperature
3 Tbsp of Water
1/2 cup of Heavy Cream
2 tsp of Vanilla Extract (optional)
1/2 tsp of Sea Salt
In a medium saucepan, add the butter, both kinds of sugar and water, bring to a light boil over medium heat then add the heavy cream and allow it to lightly bubble and simmer (still on medium heat) for 6 minutes.
2) Remove from the heat, stir in the vanilla and sea salt. Pour into a small mason jar (this mixture makes about 1-1/4 cups of caramel) allow it to cool then place a lid on and pop it in the fridge to store for a couple of weeks.