Description
This Coffee Panna Cotta is a silky smooth, creamy Italian dessert infused with rich espresso flavor. Made with heavy cream, milk, sugar, and instant espresso powder, it sets perfectly with gelatin to create a luscious no-bake treat that’s elegant yet easy to prepare. Topped with whipped cream and chocolate shavings, it’s an indulgent dessert perfect for coffee lovers.
Ingredients
Scale
Main Ingredients
- 2 cups heavy cream
- ½ cup whole milk
- ½ cup granulated sugar
- 2 teaspoons instant espresso powder or strong instant coffee
- 1 teaspoon vanilla extract
- 2¼ teaspoons (1 packet) unflavored gelatin
- 3 tablespoons cold water
Toppings (Optional)
- Whipped cream
- Chocolate shavings
Instructions
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 to 10 minutes until it softens and thickens.
- Heat the Cream Mixture: In a saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, and instant espresso powder. Stir continuously until the sugar and espresso powder completely dissolve, and the mixture is hot but not boiling.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract to infuse the mixture with a warm aromatic note.
- Dissolve Gelatin: Add the bloomed gelatin to the warm cream mixture and stir thoroughly until the gelatin fully dissolves into the liquid.
- Pour and Chill: Pour the mixture evenly into 4 to 6 serving glasses or ramekins. Refrigerate for at least 4 hours, or until the panna cotta is completely set and has a firm yet creamy texture.
- Serve: Optionally, top each panna cotta with whipped cream and chocolate shavings before serving for an added touch of decadence.
Notes
- You can substitute brewed espresso for the instant powder by using ¼ cup strong brewed espresso and reducing the milk slightly to maintain the liquid balance.
- To unmold panna cotta from ramekins, briefly dip the ramekins in warm water for 5 to 10 seconds and then invert onto a plate to release the dessert cleanly.
