Do you love Italian desserts and coffee? Well, this delicious dessert will romance your taste buds into an eternal love affair, leaving you wanting more and more. Imagine the delicate embrace of creamy Panna Cotta, a dessert that hails from the picturesque hills of Italy, now intertwined with the rich, bold essence of espresso.
Wondering what this tastes like? Let me explain: each spoonful harmonizes the light, silky smoothness of cream with the deep, intoxicating notes of coffee – it’s a rendezvous in a cup.
How to Make Coffee Panna Cotta Recipe with Espresso Cream
A dessert as delicious and daring as this one is perfect for your casual late night cravings or for those extravagant romantic nights – let’s give this classic Panna Cotta recipe a twist!
For the Coffee Panna Cotta:
- 2 cups heavy cream
- 1/2 cup whole milk (optional, but will make it creamier)
- 1/2 cup granulated sugar (or 6 tbsp of honey)
- 2 tsp unflavored gelatin powder
- 3 tbsp cold water
- 2 tbsp instant espresso powder (or strong brewed espresso, cooled)
For the Espresso Cream:
- 1 cup heavy cream
- 2 tbsp confectioners’ sugar (adjust to taste)
- 1 tsp vanilla extract
- 1 tbsp instant espresso powder (dissolved in 1 tsp hot water) or 1 shot of espresso, cooled
- Milk – Almond milk, coconut milk, oat milk, or soy milk for a dairy-free version.
- Heavy cream – Full-fat coconut cream
- Sweetener – Honey, maple syrup, or a sugar substitute like stevia or erythritol
- Gelatin – Agar-agar powder
- Coffee – Strongly brewed coffee or espresso.
- Whipping cream – Plant-based whipping creams
- Confectioners’ sugar – Coconut sugar, sugar-free powdered sweetener
- Espresso – Coffee liqueur, coffee syrup – anything that has a strong coffee flavor works.
How to Make Espresso Panna Cotta
Step 1: Before you start making the cream, prep the gelatin by sprinkling one pack over a small bowl filled with cold water (3 tbsp water for 1 pack) – let it sit for 5-10 minutes or until it becomes spongy.
Step 2: In a medium saucepan add the heavy cream, milk, sugar, and instant coffee (or the cold brew) – then heat over medium heat while you’re stirring continuously until the sugar and coffee are completely dissolved.
Note: Make sure to not let it boil.
Step 3: The next step is to take the cream mixture off the heat (low heat is ok too) and add the bloomed gelatin to it, stirring constantly until the gelatin is dissolved.
Step 4: Lastly, pour the creamy mixture into the ramekins or similar containers halfway – let it cool off at room temperature before putting it into the refrigerator for at least 2 hours.
Note: If you want to create a layered Panna Cotta (aka multiple layers), you will need multiple serving cups with the same size to unmold the layers onto each other. It can get complicated pretty quickly, however, it looks absolutely amazing if you want to wow others.
How to Prepare the Espresso Cream
Step 5: In a medium mixing bowl, whip the heavy cream and confectioners’ sugar until soft peaks form – use a food processor, if you have one!
Step 6: Add the dissolved espresso and vanilla extract to the whipped cream and continue whipping until stiff peaks form.
Put it all together:
Step 7: Once your coffee Panna Cotta is set, spoon or pipe the espresso cream over the top to create a distinct layer.
Step 8: Once the coffee Panna Cotta is set, spoon or pipe the espresso cream over the top to create an even layer.
Step 9: Lastly, refrigerate this creamy dessert for at least 30 minutes before serving it, so the flavors can fully meld together.
That’s it! Easy peasy! Garnish with some dust cocoa powder or chocolate shavings and enjoy!
This classic Italian dessert recipe is perfect for your sweet and coffee fix!
- Make sure that the espresso powder is fully dissolved in the hot water before adding it to the cream, that way you can avoid any granules and clumps in your espresso cream.
- If you plan to unmold layers of the Panna Cotta, run a thin knife around the edges and dip the ramekin in hot water before inverting onto a serving plate.
- When serving, serve it chilled but not cold, so the flavors are more pronounced.
- This dessert is extremely rich, so you will likely want to start out with smaller portions!
- Add some cocoa powder to the Panna Cotta cream and/or the espresso cream to give it a chocolate flavor – alternatively, you can also use dark chocolate!
What to Serve This Dish With
Want something crunchy? Add some biscotti to contrast the smoothness of this coffee flavor!
Other toppings to consider:
- Caramel sauce
- Chocolate sauce
- Shaved chocolate
- Whipped cream
- Raspberry or strawberry coulis
- Citrus Zest
Looking for drinks and liquors? Have a small glass of coffee-flavored liqueur, like Tia Maria or Kahlua on the side for a nice touch.
Frequently Asked Questions (FAQs)
Got questions about this Panna Cotta recipe? We’ve got the answers! If you have more questions, don’t be afraid to ask in the comments!
Can you make Coffee Panna Cotta ahead of time?
Yes! The Coffee Panna Cotta is a perfect make-ahead dessert and you can make it up to 2 days ahead and store it in the fridge.
What’s the difference between Panna Cotta and Flan?
Great question! Panna Cotta is an Italian dessert that’s thickened with gelatin and served chilled. Meanwhile, flan, of Spanish origin, is a custard dessert with a layer of soft caramel on top, typically baked in a water bath and served warm or at room temperature.
What kind of coffee should I use for Coffee Panna Cotta?
You can use instant coffee or espresso powder as it has a strong flavor and it eases into the cream mixture easily. However, if you prefer brewed coffee, make sure it’s very strong and balance your other liquids accordingly, so it won’t be super watery.Print