A silky, creamy Italian dessert infused with rich coffee flavor — delicate, elegant, and surprisingly simple to make. Perfect for coffee lovers looking for a sweet finish that’s not too heavy.
Origin Coffee Panna Cotta
Panna cotta, meaning “cooked cream” in Italian, is a classic dessert from Northern Italy. This coffee version blends the traditional creamy base with bold espresso notes, giving it a modern twist that’s popular in cafes and dinner parties worldwide.
Why You’ll Love This Recipe
It’s smooth and luscious, with just the right amount of coffee bitterness to balance the creamy sweetness. Plus, it requires no baking — just a little chilling time, making it an effortless yet impressive dessert.
Also Read : Dad’s Creamy Cucumber Salad
Coffee Panna Cotta
4
servings30
minutes40
minutes120
kcalIngredients
2 cups heavy cream
1 cup whole milk
½ cup granulated sugar
2 tsp instant espresso powder (or 1 shot strong espresso)
2 tsp vanilla extract
2 ½ tsp unflavored gelatin powder
3 tbsp cold water
Optional toppings: whipped cream, cocoa powder, chocolate shavings, or coffee beans
Directions
- In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
- In a saucepan, combine heavy cream, milk, sugar, and espresso powder. Heat over medium heat, stirring until sugar and espresso dissolve and the mixture is hot but not boiling.
- Remove from heat and stir in the vanilla extract.
- Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved.
- Pour the mixture into ramekins or serving glasses.
- Refrigerate for at least 4 hours, or until set.
- Before serving, top with whipped cream, a dusting of cocoa powder, or a few chocolate shavings for an elegant touch.
Notes
- Use good-quality espresso or instant coffee for the best flavor.
- You can swap heavy cream for half-and-half if you want a lighter dessert.
- Panna cotta is best served chilled but can be kept in the fridge for up to 3 days.
For a vegan version, try agar-agar instead of gelatin (adjust quantities as needed).
