Name: Creamy Coffee Panna Cotta Recipe
Prep time: 20 min
Ingredients: 500 ml heavy cream (about 2 cups); 250 ml whole milk (about 1 cup); 80 –90 g granulated sugar (roughly 1/3 to 1/2 cup); 60 –90 ml freshly brewed espresso (2–3 shots OR 120 ml strong brewed coffee); 1 teaspoon pure vanilla extract (or seeds from ½ vanilla bean); A pinch of fine sea salt; 3 teaspoons powdered gelatin (≈ 7–8 g OR 3–4 gelatin sheets); 2 tablespoons ≈ 30 ml cold water — only if using powdered gelatin; Optional for serving / garnish:; Whipped cream or lightly sweetened mascarpone; Cocoa powder or finely grated dark chocolate; Chocolate-covered espresso beans or coffee beans; Salted caramel sauce (chocolate sauce, or espresso syrup); Biscotti (shortbread, amaretti, or crisp tuiles for texture)

There’s something quietly luxurious about panna cotta: a simple custard-like dessert that arrives on the plate with perfect wobble, velvety mouthfeel, and an elegant simplicity. When you fold bold coffee into that creamy base, you get a contrast of soft, sweet cream and bright, aromatic bitterness — the result is a Creamy Coffee Panna Cotta that feels indulgent but never heavy. In this long-form guide I’ll walk you through everything you need to make, customize, troubleshoot, and serve the perfect Creamy Coffee Panna Cotta Recipe — from ingredient choices and equipment to plating suggestions and clever variations.

Why this Creamy Coffee Panna Cotta works

Panna cotta — Italian for “cooked cream” — is essentially cream, a sweetener, and a setting agent (gelatin). Success depends on three things: (1) a balanced ratio of fat and liquid for a silky mouthfeel, (2) correctly handled gelatin so the dessert sets cleanly but stays tender, and (3) good coffee for an authentic flavour that isn’t one-note bitter. This Creamy Coffee Panna Cotta Recipe balances those elements so you get a glossy, smooth set with a clear coffee aroma and enough sweetness to harmonize.

At-a-glance (what you’ll get)

Yield: 6 servings (in small glasses or molds)
Active hands-on time: ~20 minutes
Chill time: minimum 4 hours, best overnight
Difficulty: easy–intermediate (timing and gelatin technique matter)

Ingredients (metric and US cups)

For the panna cotta base

500 ml heavy cream (double/heavy cream) — about 2 cups
250 ml whole milk — about 1 cup
80–90 g granulated sugar — about 1/3 to 1/2 cup (adjust to taste)
60–90 ml freshly brewed espresso (2–3 shots) or 120 ml strong brewed coffee — see notes below
1 teaspoon pure vanilla extract or seeds from ½ vanilla bean
Pinch of fine sea salt
3 teaspoons powdered gelatin (approx. 7–8 g) OR 3–4 gelatin sheets (see equivalents and options below)
30 ml (2 tbsp) cold water for blooming powdered gelatin (if using sheets, see method)

Optional garnishes / serving essentials

Whipped cream or lightly sweetened mascarpone
Cocoa powder or finely grated dark chocolate
Coffee beans or chocolate-covered espresso beans (for decoration)
Salted caramel sauce, chocolate sauce, or espresso syrup
Biscotti, amaretti, shortbread, or crisp tuiles for texture contrast

Equipment & prep notes

Small saucepan (heavy-bottomed helps prevent scorching)
Heatproof bowl for blooming gelatin
Fine mesh sieve (for a flawlessly smooth finish)
Ramekins, small glasses, or silicone molds (6 x ~120–150 ml portions)

Kitchen thermometer (helpful but optional)
Small whisk or wooden spoon
Measuring cups and spoons or a digital scale (preferred for accuracy)

Pro tip: Using a digital scale gives you consistent results when scaling recipes — panna cotta is sensitive to small texture changes.

Step-by-step method

1. Prep the gelatin

If using powdered gelatin:

Sprinkle the gelatin evenly over 30 ml (2 tbsp) cold water in a small bowl. Let it sit for 5–7 minutes to bloom — you’ll see the gelatin absorb the water and swell.

If using gelatin sheets:

Soak the sheets in cold water for 5–10 minutes until soft. Gently squeeze out excess water before adding later in the process.

Why bloom? Gelatin must absorb cold liquid to hydrate; adding it dry to hot liquids can cause clumping or an uneven set.

2. Warm the cream mixture

In a saucepan, combine the heavy cream, whole milk, and sugar. Add the vanilla (extract or bean and seeds) and pinch of salt.

Warm the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming and just under a gentle simmer (around 80–85°C / 176–185°F if using a thermometer). Do not boil — vigorous boiling can break the cream proteins and dull the texture.
If you used a vanilla bean pod, remove it now and scrape any remaining seeds into the pan.

3. Add the coffee

Remove the pan from heat. Let the cream cool for 1–2 minutes off the heat, then stir in the brewed espresso or strong coffee. Taste to check the balance: coffee should be present but not overpowering. Adjust sweetness now if needed (a tablespoon more sugar, honey, or syrup).

Note on coffee options: Espresso will give a concentrated, aromatic coffee kick; strong brewed coffee is milder. Cold brew concentrate is another excellent option — its smooth, chocolatey character works beautifully.

4. Incorporate gelatin

If using bloomed powdered gelatin: add the swollen gelatin to the warm cream mixture and whisk until completely dissolved (about 30–60 seconds).
If using gelatin sheets: add the softened, squeezed sheets directly to the warm cream and stir until melted and incorporated.

A key point: Gelatin dissolves completely in warm liquid — you may need to return the pan to very low heat for a few seconds to help dissolve, but do not boil. Once dissolved, immediately remove from heat.

5. Strain and pour

Pour the mixture through a fine mesh sieve into a clean pouring jug to catch any undissolved particles or cooked milk proteins; this yields a silky finish.
Divide the mixture evenly among six ramekins, glasses, or molds. Let them cool to room temperature for 20–30 minutes (this prevents condensation and helps a more even set), then cover with plastic wrap and refrigerate.

6. Chill and unmold

Refrigerate at least 4 hours, but overnight is best for full set and flavor melding.
To unmold: briefly dip the bottom of the ramekin in warm water for 5–10 seconds (do not let water touch the panna cotta rim) or run a thin knife around the edges; invert onto a plate and gently lift the mold. Silicone molds are easiest for unmolding. Glasses can be served directly without unmolding.

Serving suggestions & pairings

Classic finish: A small dollop of freshly whipped cream, a dusting of cocoa powder, and a couple of chocolate shavings. The contrast of the silky panna cotta and bright espresso is lovely with crisp biscotti.

Sauce ideas:

Salted caramel sauce (drizzle for a salted-sweet contrast).
Espresso syrup (reduced coffee + sugar) for an intense coffee boost.
Chocolate ganache (a thin layer or side drizzle) for a mocha vibe.

Textural contrasts: Add a crisp element like toasted almond crumble, hazelnut praline, or a shard of brittle. Fresh berries (raspberries or blueberries) add a bright note that cuts the richness.

Pairing drinks: Serve with a small cup of espresso, a sweet dessert wine (vin santo or tawny port), or a digestif like Amaro.

Variations — make this Creamy Coffee Panna Cotta your own

1. Mocha Panna Cotta
Stir 30–40 g finely chopped dark chocolate or 2 tbsp cocoa powder into the warm cream before adding gelatin for a chocolate-coffee hybrid.

2. Tiramisu-inspired layered panna cotta
Make a plain vanilla panna cotta layer and a coffee panna cotta layer. After the coffee layer sets, add a thin zabaglione-style mascarpone layer on top or dust with cocoa and top with crumbled ladyfingers.

3. Salted Caramel Coffee Panna Cotta
Make a quick salted caramel (sugar + butter + cream + salt), swirl some into each mold before the cream sets to create streaks of caramel throughout.

4. Coconut (vegan) coffee panna cotta
Substitute full-fat coconut milk (or a 50:50 blend of coconut milk and almond milk) and set with agar-agar (see vegan method below). Toasted coconut flakes make a great garnish.

5. Boozy twist
Add 15–30 ml coffee liqueur (Kahlua, Tia Maria) to the warm cream once off heat. Note: alcohol can soften the set, so reduce the liquid slightly or increase gelatin marginally.

Vegan / gelatin-free method (using agar-agar)

If you want a vegan or vegetarian version, use agar-agar powder. Agar needs to be boiled to activate (unlike gelatin). Here’s a straightforward adaptation:

Replace cream + milk with 750 ml full-fat coconut milk or a blend (coconut + oat milk for creaminess).
Measure agar-agar powder according to package guidance — a common starting point is 1 teaspoon agar-agar powder per 250 ml liquid (so approximately 3 teaspoons for 750 ml) for a firm set. Reduce slightly for a softer set.

Whisk agar into the cold liquid, bring to a boil and simmer for 1–2 minutes while stirring to fully dissolve the agar. Add brewed coffee off the heat, then pour into molds. Chill to set.

Important: Agar sets more firmly and can be slightly more brittle than gelatin. Taste and texture may differ — a small test batch is helpful to dial in the right firmness for your preference.

Troubleshooting: common problems and fixes

Panna cotta won’t set (too runny)

Likely cause: not enough gelatin, too much liquid, or a high proportion of alcohol.

Fix: Reheat gently, dissolve an additional small bloom of gelatin (bloom 1 tsp in 1 tbsp cold water), stir into warm mixture, re-pour and chill.

Grainy or separated texture

Likely cause: boiling the cream or overheating (causing dairy proteins to coagulate).
Fix: Strain the mixture through a fine sieve to remove lumps. For next time, keep temperature under a simmer; gentle warmth is enough.

Surface skin or condensation in the fridge

If a skin forms, it’s from evaporation or slight cooling at the surface. Cover with plastic wrap (touching the surface) after it cools to room temperature and prior to chilling to prevent skin formation.

Bitter coffee flavor

Cause: over-extracted or low-quality coffee, or too much espresso concentration for the volume.
Fix: Use a smoother coffee (light roast or cold brew concentrate), shorten extraction time, or reduce espresso amount. Add a small amount of creamier component (more heavy cream) or increase sugar slightly.

Scaling, batch cooking, and timing

To scale up or down, maintain liquid-to-gelatin ratios and taste as you go. For larger batches, bloom gelatin in proportionally more water.
Make-ahead: You can make panna cotta up to 48 hours ahead (cover and refrigerate). Flavor actually deepens overnight.
Freezing: Not recommended — freezing changes the texture (ice crystals break the silken structure). If necessary, freeze only for short-term storage; thaw in the refrigerator slowly.

Nutrition & dietary notes (approximate)

Panna cotta is a rich dessert. Per serving (one-sixth of recipe) you can expect roughly:

Calories: 300–450 (varies with cream fat content and any added sauces)
Protein: Moderate (gelatin contributes protein)
Sugars: depends on added sugar or syrups
Note: Using lower-fat milk will reduce calories but change the mouthfeel. For a lighter panna cotta, reduce the heavy cream proportion and increase milk slightly; expect a less custardy texture.

Chef’s tips — professional small details that matter

Quality coffee matters. Use freshly brewed espresso from good beans or a concentrated cold brew for sweeter, less acidic notes. If you love floral/acidic coffee, dial down quantity slightly.
Warm, then cool slightly before adding gelatin. If the cream is piping hot, it can break gelatin structure or create uneven clumps. Allow 30–60 seconds to cool after removing from heat, then add the bloomed gelatin.
Strain everything. A fine sieve ensures no cooked milk bits, vanilla pod fragments, or undissolved gelatin make the texture less than perfect.

Control the wobble. More gelatin = firmer set; less = softer, silkier panna cotta. Test a small portion if you’re unsure.
Avoid unwanted flavors. If using vanilla extract, add it after removing from heat for the most aromatic result. If adding alcohol, fold it in after gelatin is fully dissolved but before chilling.
Gently toast garnishes. Lightly toast nuts or crumbs to avoid dampening the panna cotta with oily textures.

Frequently Asked Questions (FAQ)

Can I use instant coffee?
Yes, but brewed espresso or strong brew gives a cleaner, fresher coffee flavor. If using instant, dissolve it in a little warm water first to avoid graininess.

How long does panna cotta last in the fridge?
Properly covered, 3 days is safe and allows flavors to develop. After that the texture may begin to change.

Why did my panna cotta become rubbery?
Too much gelatin or using agar incorrectly can make a rubbery texture. Reduce gelatin next time for a silky set.

Can I make panna cotta in advance for a dinner party?
Absolutely — make it a day ahead, keep covered, and unmold just before serving for the best presentation. If unmolded early, keep covered on a plate in the fridge.

Full recipe (concise reference)

Creamy Coffee Panna Cotta Recipe — makes 6 servings

Ingredients:

500 ml heavy cream
250 ml whole milk
80–90 g granulated sugar
60–90 ml espresso (or 120 ml strong coffee)
1 tsp vanilla extract or seeds from ½ vanilla bean
Pinch fine sea salt
3 tsp powdered gelatin (≈7–8 g) OR 3–4 sheets gelatin

2 tbsp cold water (for blooming powdered gelatin)

Method (compact):

Bloom gelatin in cold water (or hydrate sheets).
Heat cream, milk, sugar, vanilla, and salt until steaming (do not boil).
Remove from heat, stir in coffee. Add bloomed gelatin and whisk until dissolved.
Strain into molds, cool to room temp, cover, and refrigerate 4+ hours.

Garnish and serve.

Final thoughts

The magic of this Creamy Coffee Panna Cotta Recipe is how a handful of straightforward techniques — gentle heating, proper gelatin handling, and quality coffee — produce a dessert that feels elegant and sophisticated. It’s a forgiving recipe for home cooks, highly customizable, and reliably impressive on the plate. Whether you’re serving it at a dinner party, making it as a weekend treat, or layering it into a tiramisu twist, this panna cotta rewards small investments in quality ingredients and attention to technique.