You have two duties this week.

First: if you’re outside in a pub garden or restaurant, and sitting next to the heater, keep on top of the button pressing. No dawdling. No delay. Every second counts.

Second: cook this week’s recipe for Biscoff panna cotta, a dessert dripping in lip-licking goodness. 
 

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We're New Here by Gill Scott-Heron/ Jamie xx

After tiramisù, panna cotta is one of Italy’s most famous desserts.

Enjoyed all over Italy, but originally from Piemonte, panna cotta literally means ‘cooked cream’.

The main gist is to heat up cream, add some gelatine, and let it set. But it’s that final part which is key. When you turn a good panna cotta out of its mould you want a nice little wobble. A sort of post-lockdown tummy wobble if you will.

To lighten the dessert a little, it’s become quite common to use milk which is exactly what we’re gonna do. And while you’d normally just flavour the dish with vanilla, we’re taking it up a level by using Biscoff. Now we’re sucking diesel.

Team, if you haven’t met my best friend Biscoff then I’m half sad / half excited.

Ever waited for your Mum in the hairdressers in the 90s? You've probably had a Biscoff / speculoos biscuit.

The Biscoff flavour is uniquely incredible. Never had it before? Go and buy a pot of the spread, get a spoon, and get on with eating.

For something a little more elegant, try this week’s recipe. It takes a matter of minutes to make, can be done ahead of time, and tastes like silky caramel.

Seriously, stick a spoon in me. I’m done.

The below serves six people. It takes 5 mins to prep, 5 mins to cook, then 4+ hours to chill.

100g Biscoff biscuits (plus extra for garnish)

215g double cream

215g milk

20g sugar

2 leaves platinum gelatine (I used these)

½ tbsp vegetable oil

6 tbsp Biscoff spread (optional)

1. Add the cream, milk and sugar to a pan. Place on a medium heat and bring to a simmer.


2. Place the sheets of gelatine in a bowl of cold water and leave for a few minutes to bloom.


3. Add the Biscoff biscuits to a blender and blend until a fine crumb forms.


4. Return to the cream and, when simmering, remove from the heat. Remove the gelatine leaves from the water, gently squeeze out any excess water, then add them to the cream and milk mixture. Stir together until the gelatine has dissolved. Set aside to cool slightly.

NOTE: this cooling is important as we’re about to blend the milk/cream mixture with the Biscoff biscuits. If it's piping hot the biscuits will cook again, resulting in a very thick mixture. Not good.


5. Once cooled, but still warm, add the mixture to the blender with the biscuits. Blend on full speed until the mixture is completely smooth. 


6. Dab some kitchen paper with a small amount of veg oil and brush around the inside of the ramekins. This will make it easier to turn out the panna cottas later.

NOTE: if you own some silicone moulds (often used for muffins) these would be great to use as they make turning out the finished product really easy. 

Pour the mixture into the ramekins and then place them in the fridge to set. Desserts made with gelatine benefit from having a long time to chill in the fridge. I’d suggest 4 hours as a minimum but recommend 12 hours.


7. Once completely set they’re ready. You can eat them straight from the ramekin or turn them out onto a plate. If you want to do the latter, they’re a bit shy and will need some help coming out of the ramekin. Use a small thin knife to run around the edge of the panna cotta and then turn onto a plate. If needed you can stand them in hot water for a brief moment or use a blowtorch to warm the bottom slightly. 

Garnish with some crumbled Biscoff or, if you’re feeling extra fancy, gently warm (30 seconds in the microwave) some Biscoff spread and drizzle it over.
 

These beauties will last for a few days in the fridge and can even be frozen. Just defrost in the fridge the night before you want to have them again.

Speak same time next week, where we’ll be celebrating our first anniversary. Cute.

Fraser

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