Servings: 4 servings
Calories: 361kcal
Ingredients
- 2/3 cup heavy cream ~155 g
- 1 cup whole milk ~240 g
- 1/2 cup Biscoff spread ~120 g, smooth
- 1 envelope powdered gelatin ¼ oz / 7 g
- 2 1/2 tbsp cold water for blooming the gelatin, ~37 g
- 1 tbsp granulated sugar ~12 g, more if needed
- 1 pinch salt
Instructions
- Bloom the gelatin. Sprinkle the gelatin evenly over the cold water in a small bowl, give it a quick stir, then let it sit for 5–10 minutes until it absorbs the water and looks like wet, wrinkled sand.1 envelope powdered gelatin, 2 1/2 tbsp cold water
- Heat the milk and sugar. Combine the milk and sugar in a small saucepan. Warm over medium-low heat, stirring now and then, until it's steaming and the sugar has fully dissolved (around 75°C / 165°F). A brief boil is fine — just take it off the heat once it gets there.1 cup whole milk, 1 tbsp granulated sugar
- Add the gelatin. Off the heat, scrape in the bloomed gelatin. Stir until it's completely melted and the mixture looks smooth — no visible specks or strands.
- Add half the cream and the salt. Pour in half the cold heavy cream and add the pinch of salt. Stir to combine. This drops the temperature of the mixture before the Biscoff goes in, which keeps it from splitting.2/3 cup heavy cream, 1 pinch salt
- Stir in the Biscoff. Add the Biscoff spread and stir until fully incorporated and smooth.1/2 cup Biscoff spread
- Add the rest of the cream. Pour in the remaining cold cream and stir until uniform.
- Taste test. Taste and dial in the final flavor — add a touch more sugar or salt if it needs it.
- Blend and strain. Blend briefly with an immersion blender to make sure the Biscoff is fully integrated, then strain through a fine mesh sieve into a measuring cup or pitcher.
- Pour into molds. Divide between 4 small ramekins, glasses, or silicone molds (around 125 ml each).
- Chill. Let them cool on the counter for 15–20 minutes, then cover and refrigerate for 6–8 hours, ideally overnight.
- Serve. Eat straight from the glass with a spoon, or unmold onto a plate. Top with crushed Biscoff cookies and a drizzle of Biscoff glaze.
Notes
Yields 4 servings of 1/2 cup each. Macros calculated on heavy cream at ~36% fat and Lotus Biscoff spread. Toppings not included.
Nutrition
Calories: 361kcal | Carbohydrates: 24g | Protein: 5.4g | Fat: 26.3g | Fiber: 0.3g
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