Coffee Panna Cotta

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Coffee Panna Cotta is a silky, creamy Italian dessert infused with rich coffee flavor. Smooth, elegant, and surprisingly easy to make, it’s the perfect make-ahead dessert for dinner parties, holidays, or any coffee lover.

Prep Time20

Chill Time4 20

Total Time4 40

Course: Dessert

Cuisine: Italian

Keyword: dessert

Servings: servings

Calories: 451kcal

Author: Tara Noland

Equipment

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.

Notes

See the post for more information, photos and tips.

Nutrition