Step 1

Add the gelatin to a bowl of cold water and let bloom. In the meantime, heat the milk until warm, but remove from the heat before it reaches boiling temperature.

Step 2

Add 13 cookies to the milk and stir to dissolve. Stir in the maple syrup. For perfect smoothness, blend with a hand blender - this is recommended.

Step 3

Heat the cream and remove it from the stove just before it reaches boiling temperature. Squeeze the soaked gelatin and stir it into the hot cream. Combine the cream and milk mixture. Divide into cups or molds. Chill for a minimum of 4 hours or overnight.

Step 4

Crush the remaining 2 cookies and top panna cotta with Biscoff crumbs.