A creamy Espresso coffee Panna Cotta is the perfect way to end any meal. It's easy to make and you can make it in advance to have it ready for your romantic dinner or lunch with friends or family. It will definitely be a crowd-pleaser for all coffee lovers.
If you're looking for a fancy yet easy dessert for your Valentine's day or anniversary dinner or maybe a dinner or lunch with your friends and family. Anyway, for any kind of occasion, this Coffee Panna Cotta is the perfect dessert!
It checks all the boxes: easy to make, can be made in advance, a flavor that everybody likes, already portioned, and of course, delicious.
If you want to pair it with more fancy yet easy recipes for your lunch/dinner, check out also this Shaved Artichoke Salad, and a luscious Saffron Risotto.
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Ingredients & Substitutions
Panna Cotta means "cooked cream" in Italian, so as the name says, the cream is the most important ingredient, followed by gelatin and flavorings.
- Cream. Use unsweetened fresh heavy whipping cream. Do not use skim cream or half and half as it may not solidify correctly. I also cannot guarantee the result by using any other type of cream.
- Gelatin. The best results are made with gelatin sheets. You can also use gelatin powder or agar-agar, but it needs more precision with the quantities and the panna cotta may be more granular instead of silky smooth. Read more here about the different gelatins.
- Sugar. I used caster sugar, but standard granulated sugar or even brown sugar can be used instead.
- Vanilla. I like to add fresh vanilla seeds from a vanilla bean because I love to see the black vanilla specks in the panna cotta. But feel free to instead use vanilla powder or vanilla paste (to get the same speckled effect) or vanilla extract.
- Coffee. Freshly brewed strong Espresso coffee will give the best flavor to the panna cotta. Since the coffee is diluted in the cream, it's essential to use a strong flavorful blend to get the best coffee flavor. I used 4 Espresso cups to get ⅔ cups of coffee.
See the recipe card for quantities.
Instructions
It's an easy process to make Panna Cotta, what takes the longest is to wait for them to set before you can taste them.
First, put the gelatin sheets one by one in a bowl with cold water for about 10 minutes.
In a saucepan, add the cream with the sugar and the vanilla seeds and bring it close to a simmer (do not let it boil).
Turn off the heat and add the espresso coffee.
Squeeze the gelatin sheets to remove the excess water and add them to the cream. Mix with a spoon or spatula for a few seconds.
Pour the cream into the silicone molds or cups and let it cool completely.
Set the Panna Cotta in the fridge for 2-3 hours until completely set. Decorate before serving.
Variations
Panna Cotta can be made with 1000 different flavors, that's one thing I love about this easy dessert. Once you mastered it, there are endless delicious combinations to try.
- Moka - Chocolate and Coffee work perfectly together, that's why I like to add a layer of melted chocolate on top of the panna cotta. In the fridge, it will become crunchy and give a nice texture balance. You can also use ready-made chocolate syrup if you prefer it to stay liquid.
- Decaf - Want the coffee flavor but not the caffeine? Use decaf coffee in the same quantity to get the same tasting dessert without any caffeine.
- Caramel Macchiato - Add a finish of smooth melted caramel on top of the coffee panna cotta to get a delicious caramel latte flavor.
- Plain Vanilla - If you want to make some simple vanilla panna cotta, substitute the amount of coffee with milk.
Equipment
All you need to make Panna Cotta is a saucepan, a silicone spoon or spatula, and of course the cutest molds!
Use these individual silicone molds if you want to serve the panna cotta de-molded on a plate (see tips below on how to easily de-mold the panna cotta from the silicone mold):
- Silicone mini Bundt molds (as pictured in this recipe)
- Silicone cute Flowers molds
- Silicone classic smooth cups molds
- Silicone classic flower cups molds
Or use these cute glasses and ramekins if you want to easily serve them as is, directly to the table:
- Dessert glass bowls (as pictured in this recipe)
- Classic smooth ceramic ramekins
- Flower-shaped ceramic ramekins
- Geometric ceramic ramekins
Storage
Panna cotta will keep up to 3 days in the fridge. Cover it with plastic wrap to avoid any flavor alteration.
If needed, it's also possible to freeze panna cotta for up to 3 months. Keep in mind, though, that freezing may alter the texture and flavor.
💭 FAQ & Tips
First, with a knife gently and carefully detach the panna cotta from the mold's borders. Then place the silicone mold in hot water for a few seconds and flip it onto the serving plate. If it doesn't come out immediately, repeat the steps again. (Do not let it sit too long in hot water or it will melt.)
Although it's delicious on its own, panna cotta is better when served with a topping. I like to melt some dark chocolate and drizzle or spoon it on top of the set panna cotta, then put it back in the fridge. The chocolate will harden again giving you a crunchy texture. Alternatively, you can use chocolate syrup, caramel, or any other sauces of your choice to serve it up. Add sprinkles, chocolate flakes, or chocolate-covered coffee beans to decorate before serving.
You can and you should. Panna cotta should rest for 2-4 hours to get the perfect set consistency so it's important to calculate the timing well. You can also make them the day before to save you some time and be sure they'll be set on time.
Panna cotta will keep up to 3 days in the fridge. Cover it with plastic wrap to avoid any flavor alteration.
If needed, it's also possible to freeze panna cotta for up to 3 months. Keep in mind, though, that freezing may alter the texture and flavor.
Related recipes you might like
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📖 RECIPE
Espresso Coffee Panna Cotta
Ingredients
- ⅔ cup Espresso Coffee
- 2 cups Heavy Whipping Cream
- ½ cup Caster Sugar, see notes
- 0.3 oz Gelatin sheets, see notes
- 1 Vanilla bean, see notes
- 3.5 oz Dark Chocolate, optional
Instructions
- First, put the gelatin sheets in a bowl of cold water until fully submerged. Add them one by one so they don’t stick together. Let them sit for about 10 minutes.
- Meanwhile, pour the cream into a saucepan and add the sugar and vanilla (if you use a vanilla bean, carefully cut it open lengthwise and scrape the seeds out with the knife).
- Turn the heat to medium-low and bring the cream almost to a simmer. It should be hot but not boiling and the sugar should be completely dissolved.
- Turn off the heat and add the freshly brewed espresso coffee to the cream.
- Squeeze the gelatin sheets to remove the excess water and add them to the cream as well. Mix well until all the ingredients are fully incorporated.
- Pour the cream into silicone molds or serving cups, then set them aside to cool completely.
- Put the cooled Panna Cotta in the fridge for 2-3 hours until fully set.
- Optional: Melt the dark chocolate in the microwave and spoon it over the set and de-molded panna cotta. Place them again in the fridge for 15-20 minutes to solidify.
- Serve cool or at room temperature. Decorate with chocolate ribbons, sprinkles, or chocolate-covered coffee beans.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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