It’s the most wonderful time of the year! And you can make it even more amazing by using indulgent BAKERS Romany Creams® biscuits in a delectable Christmas Panna Cotta dish – guaranteed to get your Festive Season in full swing!

Makes 18 small Panna Cottas


2 (200 g) packs of BAKERS Romany Creams® Classic Choc biscuits

3 cups full cream milk

2 cups cream

6 egg yolks

1/4 cup sugar

5 leaves of gelatine, soaked in water until needed



  1. Add all the Bakers Romany Creams® Classic Choc biscuits to a large bowl and lightly crush using the back of a spoon, leaving them in big chunky pieces.
  2. Cover the crushed biscuits with the milk and cream and stir to ensure all the biscuits are covered. Leave to stand for 2 – 8 hours, until the biscuits have becomes soft and have soaked up enough milk and cream to start diffusing their flavour.
  3. Strain the biscuit cream mixture, lightly pressing in the biscuit chunks to push through some of the biscuit crumbs. Transfer the biscuit cream mixture to a suitable pot and place on the stove on medium to high heat.
  4. Bring the biscuit cream mixture  to a simmer, stirring occasionally to prevent burning. Remove from the heat once the mixture has come to a simmer.
  5. Mix together the sugar and egg yolks and gradually liaise with the hot biscuit cream mixture, whisking vigorously to prevent the egg from curdling. Return to the stove on low heat, stirring often for 6 minutes until it starts to thicken slightly. Strain the custard mixture.
  6. Drain the gelatine leaves and add to the biscuit custard and lightly whisk to ensure it dissolves entirely. Strain the biscuit cream into container suited for pouring and let stand to cool for 30 minutes
  7. Pour the mixture into your moulds and place in the fridge until set.
  8. To serve, unmould the panna cottas and lay each serving on a bed of crushed  Bakers Romany Creams® Classic Choc biscuits, accompanied by vanilla custard.



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