Cookie butter pots de crème

No bake cookie butter pots de crème on eatlivetravelwrite.comThis post is sponsored by Penotti Canada.

I’m excited to announce a new partnership here on eat. live. travel. write.  Over the next few months, I’ll be partnering with Penotti Canada to showcase their chocolate, hazelnut and cookie butter spreads in a series of original recipes.

Say what? Penotti? Yes, one of the world’s largest chocolate spread companies! Based in Holland, Penotti started in 1970 when Marcello Marsolo Peeters, whose family originally came from Sicily, created a delicious chocolate hazelnut spread using his Grandma Marsolo’s secret recipe. At the same time the name Penotti, which comes from “nocciole” (Italian for hazelnut), became the brand name of all Peeters’ products. In 1988 Marcello launched Duo Penotti, a stripy white and brown chocolate hazelnut spread which became the market leader in its category in Holland, outselling other spreads like peanut butter and jams.  Today, Penotti is a leader in innovation and is dedicated to developing the best tasting spreads, using only natural ingredients.

Penotti Cookie Notti spread on eatlivetravelwrite.comThis month, I’ve chosen to work with a flavour from my childhood.  My dad’s side of the family is Dutch and when I was 10, we travelled to Holland to visit relatives. The trip was a little challenging for those of us who didn’t speak Dutch (me, my sister and my mum) as we visited relative after relative but we consoled ourselves in sweet treats. The Dutch tradition of “coffee and cake” was one we found ourselves getting right behind (we’ve all got an incredible sweet tooth). Basically every home we visited would put out coffee and a selection of sweet treats – cookies and cakes. So, while we mostly couldn’t understand what what being said, we certainly appreciated Dutch hospitality!

No bake Penotti cookie butter pots de crème on eatlivetravelwrite.comThis is where we discovered speculoos cookies – the thin, crunchy lightly spiced cookie that has become so popular outside Europe in recent years. I loved them in cookie form and when I discovered speculoos spread when I was living in Europe, I was so excited. Penotti Cookie Notti comes in Original and Crunchy and while my favourite way to enjoy a spread is simply with a spoon (!), I’ve been experimenting with using them in a classic French dessert, a pot de crème (which I have been working on for months, trying to figure out the perfect texture).

Penotti Cookie Notti spread and no bake pots de creme on eatlivetravelwrite.comAfter a few rounds of experimenting, I finally settled on using the Original Cookie Notti and adding some texture at the end with some actual speculoos cookie crumble. The beauty of these? They don’t take long to whip up AND they are no-bake, meaning you can prepare them in the morning and they’ll be ready in time for dessert!

No-bake cookie butter pots de crème
Recipe Type: Dessert
Cuisine: French
Author: Mardi Michels
Prep time:
Cook time:
Total time:
Serves: 4
Easy no-bake pots de crème with twist!
Ingredients
  • 250 mL (1 cup) milk
  • 250 mL (1 cup) whipping cream (35%)
  • 2 teaspoons cornstarch
  • 1/3 – 1/2 cup [url href=”http://www.penotti.com/en/penotti-cookie-notti/cookie-notti-original/178″ target=”_blank” rel=”nofollow”]Penotti Cookie Notti Original[/url] (see note)
  • Speculoos cookies, to serve
Instructions
  1. Bring the milk and cream to a simmer over medium-high heat.
  2. Place the cornstarch in a small bowl and pour about 1/4 cup of the hot milk over the top, whisking until smooth.
  3. Add the cornstarch mixture back into the pot, place over medium heat and continue to whisk.
  4. Add the Penotti Cookie Notti Original to the pot and whisk constantly over the heat until smooth and completely dissolved.
  5. Divide the mixture evenly between four 125 mL (1/2 cup) ramekins or pots and allow to come to room temperature.
  6. Once the crème is at room temperature, cover with plastic wrap and refrigerate until set (4-6 hours).
  7. Serve topped with speculoos cookie crumbles.
Notes
* If you like your desserts sweeter, use 1/2 cup of Penotti Cookie Notti Original in this recipe. I found 1/3 cup was plenty sweet enough, especially with crumbled cookies to finish.[br]* Note there is an additional 4-6 hours’ chilling time on top of the cook time.

No bake Penotti Cookie Notti pots de crème on eatlivetravelwrite.comWhat about you – what’s your favourite way to enjoy  cookie spread?

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Disclosure: This post was created in partnership with Penotti Canada. I received compensation and product in exchange for a series of original recipes to appear here over the next five months. As always, all opinions my own. I only work with companies and brands that I use myself. Thank you for supporting the brands that support eat. live. travel. write.

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12 thoughts on “Cookie butter pots de crème”

  1. These look incredible! I will make them for Father’s Day! I found Penotti at my local walmart, but I am wondering where you found the speculoos cookies in Toronto? Thanks

    Reply

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