This light and creamy espresso panna cotta is the perfect after dinner treat. With the perfect level of sweetness and coffee flavor, this classic make ahead dessert is as impressive as it is simple to make.
This espresso panna cotta is one of my favorite desserts to serve at any gathering, especially during the holidays. It's creamy, not too sweet, has great coffee flavor and is so simple to throw together. Not to mention that it can be made several days in advance. All you have to do before serving is remove from the fridge, add you garnishes and voila! A fancy, no-bake dessert your friends and family will love!
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What is panna cotta?
Panna cotta is a traditional Italian dessert made with a sweetened milk and cream mixture set with gelatin and served chilled.
While many classic panna cotta recipes use a mold. I love the ease and look of serving it inside little glass pots.
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Equipment
For this recipe you will need a sauce pan and a whisk.
You will also need serving jars. I used a collection of small glass yogurt pots. You could also use 4 oz mason jars or these 6 oz glass pots from Amazon.
Ingredients
- Unflavored Gelatine: I use a packet of Knox gelatine.
- Water
- Heavy whipping cream
- Whole milk
- Sugar
- Espresso powder
- Dark chocolate
- Salt
Step-by-Step Photos
Time needed: 6 hours and 15 minutes
This light and creamy espresso panna cotta is the perfect after dinner treat. With the perfect level of sweetness and coffee flavor, this classic make ahead dessert is as impressive as it is simple to make.
- Bloom the gelatine.
- Make the cream mixture and pour into jars.
- Chill, garnish and serve!
Serving Suggestions
My favorite was to serve this espresso panna cotta is topped with a little whipped cream (I like unsweetened but sweetened also works), shaved dark chocolate and an espresso bean.
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Made this espresso panna cotta recipe? Let me know what you think in the comments!
Recipe
Espresso Panna Cotta
Equipment
- Servings pots
- Sauce pan
- whisk
Ingredients
- 3 tablespoon water
- 1 packet of powdered Gelatine 7.2 grams
- 2 cups heavy whipping cream
- 1 cup whole milk
- ½ cup sugar
- 3 teaspoon espresso powder
- 1 oz dark chocolate optional
- pinch of salt
Garnish (optional)
- whipped cream I recommend using unsweetened soft whipped cream
- shaved dark chocolate
- coffee or espresso beans chocolate covered espresso beans also work well
Instructions
- Add 3 tablespoon of water to a small bowl. Sprinkle the powdered gelatine evenly over the top and set aside to bloom, at least 5 minutes.
- In a medium size sauce pan combine cream, milk, sugar, espresso powder, dark chocolate and a pinch of salt. Bring to a gentle simmer over medium to medium high heat and cook until the chocolate has melted and the sugar has fully dissolved. Remove from the heat.
- Add the bloomed gelatine to the cream mixture and whisk until well combined with no lumps. Carefully pour into the serving pots and place in the fridge to set for at least 6 hours and up to 3 days.
- Remove from the fridge and top with whipped cream, shaved chocolate and a coffee bean if desired. Serve chilled and enjoy!
Sara Welch
This was everything a gourmet dessert should be, and then some! Turned out rich, smooth and delicious; easily, a new favorite recipe!
Alexandra
Panna Cotta is one of my favourite desserts, so I couldn't resist trying this delicious recipe - smooth, creamy and perfect for entertaining. We topped with unsweetened whipped cream as per your suggestion, and it was just divine.
Elizabeth
So delicious and easy to make! Love this treat!
Jean
I need one of this right now. Can you deliver please?