This Coffee Panna Cotta recipe was such a hit when we made it, and it keeps coming back from time to time. It’s utterly creamy and flavorful. It has a sweet and subtle coffee taste, like a coffee with cream would. Then, you top it with extra coffee syrup, and it just gets better. The best part of it? It doesn’t require cooking, and it needs only a few simple ingredients.
If you love coffee, then you must try our Pistachio Iced Coffee or our Coffee Cupcakes with Caramel Filling.
Panna cotta is a creamy dessert in the same family as flan or custard, but with a lighter, silkier texture. This coffee version leans into that creamy coffee-with-milk flavor you already love, just dressed up in a smoother, more elegant texture.
Why I Love This Recipe
- Coffee lover
- So smooth it melts in your mouth
- Easier than you think to make
- Perfect make-ahead dessert
- Great for any occasion at any time of the year
Helpful Items For This Recipe
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Ramekins 4 OZ Oven Safe, Creme Brulee Ramekins, Pudding Custard Cups Souffle
Ingredients to Make Coffee Panna Cotta
Recipe Ingredients
Heavy cream – It’s what makes the panna cotta extra silky and smooth.
Whole milk – You’ll need to balance the creaminess of heavy cream.
Granulated and powdered sugar – Use the first one for the panna cotta and the second one to sweeten the whipped cream for topping.
Instant espresso powder and strongly brewed espresso – We used the first one to flavor the panna cotta and the brewed espresso for the syrup. You can opt to use only instant coffee if desired. Decaffeinated coffee works too.
Vanilla extract – It adds a subtle warm hint to the panna cotta.
Salt – Use it to enhance sweet flavors.
Unflavored powdered gelatin – It’s what gives the panna cotta its structure.
Cold water – You’ll need it to bloom the gelatin.
How to Make Coffee Panna Cotta
Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5–10 minutes, until it looks spongy and fully hydrated.
In a medium saucepan, whisk together the cream, milk, sugar, espresso powder, vanilla, and salt. Warm over medium heat, whisking now and then, until the sugar dissolves and the mixture is steaming hot but not boiling. Take it off the heat.
Whisk the bloomed gelatin into the hot cream mixture until it’s fully dissolved and the base is smooth.
Lightly grease 6 ramekins or panna cotta molds with cooking spray. Pour the mixture evenly into the molds. Let sit at room temperature for about 20 minutes, then chill in the fridge for at least 4 hours, until fully set.
Right before serving, whip the cream with powdered sugar and vanilla until soft peaks form.
Finish each panna cotta with a spoonful of whipped cream and a drizzle of coffee syrup.
For the coffee syrup
Combine the brewed coffee, sugar, and salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves.
Let it simmer for 8–12 minutes, stirring occasionally, until reduced by about half and thick enough to coat the back of a spoon, it’ll thicken a bit more as it cools.
Take off the heat and stir in the vanilla. Let the syrup cool completely before using.
Spoon 1–2 tablespoons of syrup over each panna cotta right before serving. Top with lightly sweetened whipped cream and finish with chocolate curls, cocoa powder, or chocolate-covered espresso beans.
Recipe Pro Tips
Does Coffee Panna Cotta have caffeine?
Coffee Panna Cotta caffeine will depend on the type of coffee you use. Opt for instant decaf coffee to make a caffeine-free dessert.
The keys to a creamy panna cotta
- Heavy cream is non-negotiable. The fat content is what gives panna cotta its rich, creamy body.
- Don’t overdo the gelatin. More than a tablespoon and you’ll end up with something jiggly like Jell-O, not the soft wobble you’re going for.
- Bloom the gelatin first. Skip this step, and you’ll get little lumps of gelatin scattered through your panna cotta instead of a smooth, even set.
WANT MORE ELEGANT EASY DESSERTS?
A lovely dessert at the end of a dinner party is a must but you don’t want to break your back making it. Here are some of our easy and yet elegant dessert offerings.
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Coffee Panna Cotta
Ingredients
Coffee Panna Cotta
- 2 cups heavy cream
- 1 cup whole milk
- 1/3 cup granulated sugar
- 2 tsp instant espresso powder
- 1 tsp vanilla extract
- Pinch of kosher salt
- 1 tbsp unflavored gelatin powder
- 3 tbsp cold water
Whipped Cream Topping
- 1/2 cup heavy cream
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
Coffee Syrup
- 1/2 cup strongly brewed espresso or coffee
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- Pinch of kosher salt
Instructions
For the panna cotta
- Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5–10 minutes, until it looks spongy and fully hydrated.
- In a medium saucepan, whisk together the cream, milk, sugar, espresso powder, vanilla, and salt. Warm over medium heat, whisking now and then, until the sugar dissolves and the mixture is steaming hot but not boiling. Take it off the heat.
- Whisk the bloomed gelatin into the hot cream mixture until it's fully dissolved and the base is smooth.
- Lightly grease 6 ramekins or panna cotta molds with cooking spray.
- Pour the mixture evenly into the molds. Let sit at room temperature for about 20 minutes, then chill in the fridge for at least 4 hours, until fully set.
- Right before serving, whip the cream with powdered sugar and vanilla until soft peaks form.
- Finish each panna cotta with a spoonful of whipped cream and a drizzle of coffee syrup.
For the coffee syrup
- Combine the brewed coffee, sugar, and salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves.
- Let it simmer for 8–12 minutes, stirring occasionally, until reduced by about half and thick enough to coat the back of a spoon; it'll thicken a bit more as it cools.
- Take off the heat and stir in the vanilla. Let the syrup cool completely before using.
- Spoon 1–2 tablespoons of syrup over each panna cotta right before serving. Top with lightly sweetened whipped cream and finish with chocolate curls, cocoa powder, or chocolate-covered espresso beans.
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