COFFEE PANNA COTTA

This coffee panna cotta is the dessert I make when I want something that looks impressive but takes 15 minutes of actual work. Silky, creamy, with a proper coffee kick. It’s also a perfect make-ahead dessert: prep it in the morning or the night before, and it’s ready when you are.

INGREDIENTS NEEDED:

• 4 gelatin sheets
• 500 ml (2 cups) heavy cream
• 100 ml (just under ½ cup) milk or espresso, for a stronger coffee taste
• 70 g (⅓ cup) sugar
• 3 tsp instant espresso powder
• Pinch of salt
• 1 tsp vanilla

HOW TO MAKE COFFEE PANNA COTTA

1.Soak the gelatin sheets in cold water for 5–10 minutes until soft.

2.In a saucepan, combine the heavy cream, milk (or espresso), sugar, espresso powder, and a pinch of salt. Heat gently, stirring, until the sugar dissolves and the mixture is steaming, don’t let it boil.

3.Take the pan off the heat. Squeeze the excess water out of the gelatin sheets and stir them into the warm cream until fully dissolved.

4.Stir in the vanilla.

5.Pour into 6 glasses or ramekins. Let them cool a bit at room temperature, then refrigerate for at least 4 hours, until set.

Tips & Twists

• Softer or firmer: Use 3½ gelatin sheets for a softer, wobblier panna cotta served in glasses. Use the full 4 if you want to unmold it onto a plate.
• Stronger coffee flavor: swap the milk for 100 ml of fresh espresso. The espresso powder alone gives a nice roasted note, but real espresso takes it up a level.
• Unmolding: dip the ramekin in warm water for a few seconds, run a thin knife around the edge, and invert onto a plate.
• Toppings: a dusting of cocoa, chocolate shavings, or a small pour of espresso over the top right before serving. Make it ahead: it keeps covered in the fridge for 2–3 days, which makes it a great dinner-party dessert.

Coffee Panna Cotta

This coffee panna cotta is the dessert I make when I want something that looks impressive but takes 15 minutes of actual work. Silky, creamy, with a proper coffee kick. It's also a perfect make-ahead dessert: prep it in the morning or the night before, and it's ready when you are.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Chill time 4 hours hrs

Servings: 6

Course: Dessert

Cuisine: Italian

Ingredients Method

Ingredients

  

• 4 gelatin sheets
• 500 ml (2 cups) heavy cream
• 100 ml (just under ½ cup) milk or espresso, for a stronger coffee taste
• 70 g (⅓ cup) sugar
• 3 tsp instant espresso powder
• Pinch of salt
• 1 tsp vanilla

Method

 

1. Soak the gelatin sheets in cold water for 5–10 minutes until soft.
2. In a saucepan, combine the heavy cream, milk (or espresso), sugar, espresso powder, and a pinch of salt. Heat gently, stirring, until the sugar dissolves and the mixture is steaming.
3. Take the pan off the heat. Squeeze the excess water out of the gelatin sheets and stir them into the warm cream until fully dissolved.
4. Stir in the vanilla.
5. Pour into 6 glasses or ramekins. Let them cool a bit at room temperature, then refrigerate for at least 4 hours, until set.