Speculoos panna cotta: quick and easy recipe without oven


Panna cotta or panacota is a dessert of Italian origin that is made from cream, sugar and gelling agents. The literal translation is "cooked cream", since the technique consists of boiling liquid cream. This speculoos panna cotta is a variation on the traditional recipe, served with red berries and their coulis.

The speculoos panna cotta is a very easy dessert to prepare and very fast, if we do not take into account that we need to wait a few hours for the mixture to gel and acquire the right consistency. The speculoos cream, which gives it an exquisite spicy flavor, can be found in large supermarket chains. Go out and find it and try to make it now!


For 5 persons
  • Neutral powdered gelatin 6 g
  • Milk 30 g
  • Sugar 50 g
  • Liquid whipping cream 400 ml
  • Speculoos in cream 100 g

How to make speculoos panna cotta

Difficulty: Easy
  • Total time 15 m
  • Elaboration 5m
  • Cooking 10 m
  • Repose 3 h

We start by mixing the powdered gelatin with the milk to dissolve it, waiting five minutes. We can use gelatin in sheets (or fish tails) instead of powdered gelatin. If so, soak 3 leaves (6 grams) in a bowl of cold water for 10 minutes. Once soft, we drain them and use the same as powdered gelatin.

Heat the liquid cream, the sugar and the speculoos cream in a small saucepan, over low heat and stirring constantly so that it does not stick to the base. When it starts to boil, remove the saucepan from the heat and add the diluted gelatin. We stir so that it is integrated and there are no lumps.

We divide the mixture into five containers or glasses and let it warm up before putting it in the fridge. We let it cool down and take shape for at least three or four hours. At the time of serving, decorate with crocanti almonds and liquid caramel and serve with speculoos cookies.

With what to accompany the speculoos panna cotta

Finishing off a lunch or dinner with this speculoos panna cotta is a sure hit.If the food has been copious, we can distribute the mixture into smaller containers and reduce their size. Although, the speculoos gives it such a tasty touch that not only will you not mind making a little effort but you end up repeating the same.

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