Coffee Panna Cotta
A creamy and elegant coffee dessert that's easy to make and sure to impress, perfect for a sweet afternoon treat.
Equipment
- Small saucepan
- Whisk
- Measuring Cups and Spoons
- Mixing bowl
- Fine mesh strainer (optional, for smoothness)
- 4 ramekins or dessert glasses
- Plastic wrap (for chilling)
Ingredients
For the panna cotta
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons instant coffee or espresso Use espresso for a stronger flavor.
- 1/4 cup sugar Adjust to taste.
- 1 tablespoon gelatin Sprinkle over cold water to bloom.
- 3 tablespoons cold water For blooming gelatin.
For the coffee syrup topping
- 1/2 cup strong coffee or espresso Use leftover coffee if available.
- 1/4 cup sugar
Instructions
Step 1: Bloom the Gelatin
- In a small bowl, sprinkle gelatin over cold water and let it sit for about 5 minutes to bloom and soften.
Step 2: Heat the Cream Mixture
- In a small saucepan over medium heat, combine heavy cream, milk, and sugar. Whisk gently until the sugar is fully dissolved and the mixture is steaming, but do not boil.
Step 3: Add Gelatin
- Remove the saucepan from heat. Add the bloomed gelatin and stir until completely dissolved.
Step 4: Add Coffee and Flavor
- Whisk in the brewed espresso and vanilla extract. Optional: Strain the mixture through a fine mesh sieve for extra smoothness.
Step 5: Pour into Molds
- Evenly divide the mixture between 4 ramekins or glasses. Let cool slightly, then cover with plastic wrap.
Step 6: Chill
- Refrigerate for at least 3 hours, or overnight, until fully set.
Step 7: Serve
- To serve, you can:
- Unmold: Dip the ramekin bottom in warm water for 10–15 seconds and invert onto a plate.
- Serve in-glass: Top directly with whipped cream or chocolate shavings
Notes
Make sure to let the syrup cool before pouring it onto the panna cotta to prevent melting. You can prepare the syrup a day ahead and store it in the fridge.