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Home » Recipes » Desserts

Espresso Coffee Panna Cotta

Published: Apr 4, 2023 by Jennifer

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If you're looking for a dessert that's bold, smooth, elegant, and oh-so-easy, then you have to try this Espresso Coffee Panna Cotta. Whether you're an avid coffee drinker or simply in need of something sweet, this dessert is sure to satisfy.

Espresso panna cotta in small glass jars with coffee beans and lemon rind twists.

I have a confession. I HATE coffee. But, I love all the coffee-flavored things (I'm talking about you- coffee ice cream). My husband says those who don't like coffee, shouldn't be trusted. He may have a point, but I know dessert, and this is pretty darn good.

Making espresso coffee panna cotta is surprisingly easy. All you need are some basic ingredients – half and half, sugar, gelatin – and of course, the almighty espresso. Bonus- no baking is involved and you can make it ahead so your hosting mojo doesn't get ruined.

But what really sets this dessert apart is its versatility. You can serve it on its own for a simple yet elegant finish to dinner or brunch, or dress it up with some fresh berries and whipped cream for something truly special.

What is panna cotta?

Panna cotta is an Italian custard (eggless) dessert. Translated it means "cooked cream", because that is essentially what you are doing when preparing it. You will cook the cream and add gelatin to thicken it to a custard-like consistency. Since it does not use eggs, it more closely resembles a pudding or Jell-o but is still creamy, and smooth with a gentle jiggle.

Overhead view of espresso coffee panna cotta topped with coffee beans and a lemon rind.

Ingredients

  • Half and half- You can also use heavy whipping cream and whole milk.
  • Sugar- White granulated sugar for sweetening.
  • Salt- Counteracts the sweetness and brings out the coffee flavor.
  • Gelatin- This is what sets the pudding. Because this custard doesn't use eggs, it needs something to solidify the liquid. I use gelatin powder (Knox is popular in the US), but you can use gelatin leaves. Here is a great resource for understanding the difference between the two and the best ways to substitute.
  • Espresso powder or instant espresso granules- I use King Arthur's Espresso Powder, but any instant espresso will do. And if you have any leftover you can make my Malted Milk Hot Chocolate!

See recipe card for quantities.

Equipment

All you need for this simple dessert is a medium-sized saucepan and a whisk. For serving you can choose shallow glass jars, martini glasses, or any small dessert dish you may have.

Instructions

You won't believe how easy it is to make this espresso panna cotta. Just a few steps on the stove and the refrigerator will do the rest!

Gelatin sprinkled over half and half in a pot or panna cotta.

Pour the half and half into a medium pot. With the heat off, sprinkle the gelatin powder over the top. Let stand for five minutes. It will look wrinkled.

Prepared ingredients in a pot for espresso panna cotta.

Gently dissolve the gelatin over medium-low heat for about 2 minutes. Do not boil. Add the sugar, salt and espresso powder and heat over medium low heat for about 3-5 minutes.

Cooked panna cotta in a pot.

Whisk frequently until the sugar and espresso is completely dissolved.

Straining espresso panna cotta liquid into a cup.

To avoid any lumps, strain the heated mixture through a fine mesh sieve. Pour the liquid into your serving dishes, cover, and chill for 2-4 hours to set.

What to serve with espresso panna cotta

You can serve this panna cotta on its own, either molded or in a small dessert dish. I prefer the latter because it's much easier than unmolding. Try pairing it with some other textures for the best dessert.

  • Drizzle some chocolate syrup on top.
  • Top with fresh whipped cream.
  • Add chocolate shavings for an elegant finish.
  • Layer some fruit on top. Strawberries, raspberries or cherries would work really well.
  • Add some crushed cookies such as biscotti, meringues, or these Italian pignoli cookies.
  • Garnish with fresh espresso beans or lemon rind.
Espresso panna cotta in small glass jars with coffee in the background.

Storage

You can store your espresso panna cotta in the refrigerator for up to 3 days. Be sure to cover the tops so they don't form a crust. After 3 days, the panna cotta may start to taste rubbery, so it is best to eat it within that time.

💡Top tip

Make sure not to boil the cream. You want it warm enough to dissolve the gelatin and sugar and that is it.

FAQ

Why is my panna cotta rubbery?

Panna cotta is a fine balance between the amount of gelatin and cream. Make sure to measure your gelatin. Chilled panna cotta will turn rubbery after 3 days, so while you can make it ahead, don't make it too far in advance.

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Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.

📖Recipe

Espresso panna cotta in small glass jars topped with coffee beans and lemon rind.

Espresso Coffee Panna Cotta

If you're looking for a dessert that's bold, smooth, elegant, and oh-so-easy, then you have to try this Espresso Coffee Panna Cotta. Whether you're an avid coffee drinker or simply in need of something sweet, this dessert is sure to satisfy.
5 from 2 votes
Prevent your screen from going dark
Print Recipe Pin Recipe
Prep Time 7 minutes mins
Cook Time 5 minutes mins
Chill Time 2 hours hrs
Total Time 2 hours hrs 12 minutes mins
Course Dessert
Cuisine Italian
Servings 6
Calories 177 kcal

Equipment

  • 1 medium saucepan

Ingredients
 

  • 3 cups half and half (or equal parts heavy cream and whole milk)
  • 4 teaspoon powdered gelatin
  • ½ cup white granulated sugar
  • 4 teaspoon espresso powder or instant espresso
  • ¼ teaspoon Kosher or fine sea salt

Instructions
 

  • Bloom the gelatin
    In a medium saucepan (with the heat off), add the half and half. Sprinkle the gelatin powder over the top and let stand for 5 minutes. It will look wrinkled on the top.
    3 cups half and half, 4 teaspoon powdered gelatin
  • Dissolve the gelatin
    Turn the heat to medium-low and gently heat the mixture until the gelatin is completely dissolved (do not boil). This should take about 2 minutes.
  • Dissolve the remaining ingredients
    With the pot on medium-low heat, add the remaining ingredients. Whisk frequently until the sugar is completely dissolved. This should take 3-5 minutes. Do not let the mixture come to a boil.
    ½ cup white granulated sugar, 4 teaspoon espresso powder or instant espresso, ¼ teaspoon Kosher or fine sea salt
  • Pour the mixture into dessert glasses
    Remove from the heat and pour the mixture through a fine mesh sieve to remove any lumps. Pour the strained mixture into serving glasses or ramekins.
  • Chill and set
    Cover and place the serving glasses in the refrigerator to set. This will take a minimum of 2-4 hours The panna cotta can be made in advance for up to 2 days. Serve chilled with garnish.

Notes

This recipe will make six 4-ounce servings.

Nutrition*

Serving: 1gCalories: 177kcalCarbohydrates: 16.4gProtein: 5.7gSaturated Fat: 6.5gTrans Fat: 6.5gCholesterol: 34mgSodium: 118mgPotassium: 121mgSugar: 12.7gCalcium: 97mg

*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.

Have you tried this recipe?Leave a comment below and share a photo on Instagram. Tag @brunchandbatter or hashtag it with #brunchandbatter

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Comments

    5 from 2 votes (2 ratings without comment)

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    Recipe Rating




  1. Rosemarie says

    July 28, 2024 at 12:43 pm

    Is this gluten free

    Reply
    • Jennifer says

      July 28, 2024 at 1:48 pm

      The individual ingredients used in the recipe are usually considered gluten-free. However, if using instant coffee rather than espresso powder, you will want to do some research to see if it contains gluten. Always check the individual brands/labels for your particular recipe.

      Reply
Author looking at the camera holding eggs.

About Jennifer

Oh hey there! I'm Jennifer, the recipe developer, blogger, and food photographer behind Brunch and Batter. I've been a seasoned home cook (and nurse) for over 25 years, specializing in unique breakfast recipes, updated lunch classics, and simple, no-fuss desserts. I'm so glad you found me! Read more...

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