Creamy Coffee Panna Cotta Recipe
A silky, elegant dessert combining rich cream, smooth milk, and aromatic coffee — this Creamy Coffee Panna Cotta melts on the tongue with a subtle coffee kick. Perfect for dinner parties, cozy evenings, or as a refined treat.
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
Instructions
Bloom the gelatin.
- If using powdered gelatin: sprinkle it over the cold water in a small bowl, and let it sit for 5–7 minutes so it absorbs the water and swells.
- If using gelatin sheets: soak them in cold water for 5–10 minutes until pliable, then gently squeeze out excess water just before using.
Warm the cream & milk mixture.
- In a heavy-bottomed saucepan, combine heavy cream, whole milk, sugar, vanilla (extract or vanilla seeds), and a pinch of salt.
- Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming and nearly simmering (do not bring to a rolling boil — just under simmer, roughly 80–85 °C / 176–185 °F).
- If using a vanilla bean, remove the pod and scrape any remaining seeds into the mixture.
Add the coffee.
- Remove the saucepan from heat and let it cool for 1–2 minutes. Stir in the freshly brewed espresso or strong coffee. Taste and adjust sweetness if needed (add a little more sugar or syrup for balance).
Incorporate gelatin.
- For powdered gelatin: add the bloomed gelatin to the warm cream mixture and whisk until completely dissolved (about 30–60 seconds).
- For gelatin sheets: add the softened sheets directly to the warm cream and stir until they melt and dissolve.
- If needed, you can return the mixture to very low heat for a few seconds to help dissolution — but do not let it boil.
Strain and pour.
- Pour the mixture through a fine mesh sieve into a clean jug to remove any undissolved bits or milk protein curds — this ensures a silky, smooth finish.
- Divide the mixture evenly among six ramekins, small glasses, or molds. Let them cool to room temperature (about 20–30 minutes), then cover with plastic wrap and transfer to the refrigerator.
Chill until set.
- Refrigerate for at least 4 hours. For best texture and flavor melding, allow to chill overnight.
- If you want to unmold: briefly dip the bottom of each ramekin in warm water for 5–10 seconds (don’t let water touch the top), run a thin knife around the edge, invert onto a plate, and gently lift the mold. Glasses can simply be served directly.
Serve and garnish.
- Add a dollop of whipped cream or mascarpone, dust with cocoa powder or grated chocolate.
- Drizzle with salted caramel sauce, espresso syrup, or chocolate sauce if desired.
- Serve with biscotti, shortbread, or crisp cookies for a lovely contrast in texture.
Notes
- For a firmer set: you can increase gelatin by about ½ teaspoon if you prefer a more “slice able” panna cotta. For a softer, silkier result: use the lower end of gelatin and avoid over-heating.
- If using a vanilla bean, the aroma will be more complex and aromatic than with extract — worth the little extra effort for a refined flavour.
- Unmold panna cotta right before serving for the best presentation; otherwise serve directly in the molds/glasses.
- Storage: Keep covered in the refrigerator for up to 2–3 days. Fresh sauces or garnishes can be added just before serving to retain texture.
- Variations: For a mocha twist, stir in a small amount (20–30 g) of finely chopped dark chocolate into the warm cream before adding gelatin. For a vegan version, substitute coconut milk (or coconut + almond/oat milk blend) and use agar-agar instead of gelatin — but note texture will differ.