Espresso Coffee Panna Cotta

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

We have a confession: we HATE coffee. But coffee-flavored things? Yes please! Like drenching ice cream in coffee that's more our jam. Our husband insists people who don't like coffee can't be trusted. He may have a point. But we know dessert, and this is seriously good.

Espresso panna cotta is surprisingly easy to make. You'll only need a handful of simple ingredients (half and half, sugar, gelatin) and, of course, the almighty espresso. There's no baking involved, and it can be made ahead of time, which means your hosting mojo stays intact.

You can serve coffee panna cotta 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-like dessert. Translated, it means "cooked cream", which perfectly describes the process.

The cream is gently heated, then set with gelatin to create a silky, custard-like texture. Since there are no eggs, it's closer to a pudding or Jell-O, but creamier, smoother, and with a hint of jiggle when it's done.

• 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. We 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 we use King Arthur's Espresso Powder but any instant espresso will do. And if you have any leftover, you can make our Malted Milk Hot Chocolate!

See recipe card for quantities.

Step-by-step instructions

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

Step 1. Pour the half & half into a medium pot. With the heat off, sprinkle the gelatin powder over the top. Let it stand for five minutes. It will look wrinkled.

Step 2. 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.

Step 3. Whisk frequently until the sugar and espresso are completely dissolved.

Step 4. 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.

*These are abbreviated instructions. The full list of directions is located in the recipe card at the end of the post.

Expert tip

• Don't boil the cream. You'll want to warm the cream enough to dissolve the gelatin and sugar; that's all. Boiling the liquid will destroy the setting properties of the gelatin, causing your panna cotta to not properly set.
• Give it a strain. Straining the warmed liquid will remove any lumps, which will result in a smoother panna cotta.
• Cool to room temperature before refrigerating. To prevent rapid shifts in temperature. Cool the panna cotta first, before refrigerating it.
• Cover to prevent crusting. Similar to homemade pudding, covering the panna cotta prevents a rubbery crust from forming. To do this, use plastic wrap, and make sure it's directly touching the surface of the liquid.

Serving suggestions

You can serve this panna cotta on its own, either molded or in a small dessert dish. We 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 work well.
• Add some crushed cookies such as biscotti, meringues, or these Italian pignoli cookies.
• Garnish with fresh espresso beans or lemon rind.

How to unmold panna cotta

We'll say it again, if you're new to panna cotta, serving it in its own dish is the easy, foolproof method. However, if you're looking to fancy it up a bit, unmolding it onto a pretty plate allows you to garnish the dessert to your heart's content.

For this unmolding, we first strained the mixture into a round teacup lightly sprayed with a neutral oil. choose a ramekin with smooth edges. For instance, some of our tea cups have ledges in them, so when we unmolded the panna cotta, it took the shape of all those funky crevices (not ideal).

Step 1. Pour mixture into a smooth, greased ramekin or cup. Step 2. Let chill at least 4 hours. Step 3. With a thin knife, gently run it around the edges. Invert the ramekin over a plate, then tap and shake until it slides out. If it's stubborn, immerse the bottom of the ramekin in warm water for a few seconds to loosen. Step 4. Decorate! (we used shaved chocolate and warmed raspberry jam).

Keeping leftovers

You can store your espresso panna cotta in the refrigerator for up to 3 days. 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.

Kitchen questions

Why is our panna cotta rubbery?

Panna cotta is a fine balance between the amount of gelatin and cream. 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.

Other Italian favorites

Ingredients

Makes 6

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

Equipment

• medium saucepan
• fine mesh sieve

Method

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

Kitchen notes

• Gelatin measurements. A typical powdered gelatin packet contains about 2.5 teaspoons of powder. If using the Knox brand, you will need slightly more than 1 packet (roughly 10-12 grams by weight).
• Don't boil the cream. You'll want to warm the cream enough to dissolve the gelatin and sugar; that's all. Boiling the liquid will destroy the setting properties of the gelatin, causing your panna cotta to not properly set.
• Give it a strain. Straining the warmed liquid will remove any lumps, which will result in a smoother panna cotta.
• Cool to room temperature before refrigerating. To prevent rapid shifts in temperature. Cool the panna cotta first, before refrigerating it.
• Cover to prevent crusting. Similar to homemade pudding, covering the panna cotta prevents a rubbery crust from forming. To do this, use plastic wrap, and make sure it's directly touching the surface of the liquid.