Description
This Coffee Panna Cotta is a luscious, creamy Italian dessert that combines the richness of heavy cream with the bold flavor of espresso. Simple to prepare without any baking, it sets into a smooth, velvety pudding topped perfectly with whipped cream and chocolate shavings for an indulgent finish.
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 sit for 5–10 minutes to soften and absorb the liquid.
- Heat cream mixture: In a saucepan over medium heat, combine heavy cream, whole milk, sugar, and espresso powder. Stir continuously until the sugar and coffee dissolve completely and the mixture becomes hot but does not boil.
- Add flavorings and gelatin: Remove the saucepan from heat and stir in the vanilla extract. Then, add the bloomed gelatin to the warm cream mixture and stir until the gelatin is fully dissolved.
- Pour and chill: Divide the mixture evenly into 4 to 6 serving glasses or ramekins. Refrigerate for at least 4 hours or until the panna cotta is fully set and firm.
- Serve: When ready to serve, top with whipped cream and chocolate shavings if desired for an elegant finishing touch.
Notes
- You can substitute brewed espresso for the instant espresso powder by using ¼ cup of strong brewed espresso and slightly reducing the milk quantity.
- To unmold the panna cotta from ramekins, briefly dip them in warm water for 5–10 seconds and invert onto a serving plate.
