Espresso Panna Cotta Recipe
This Espresso Panna Cotta is a smooth and creamy Italian dessert infused with rich espresso flavor. Made with a delicate blend of heavy cream, milk, sugar, gelatin, and brewed espresso, it sets into a luscious custard that’s perfect for an elegant finish to any meal. The recipe is simple, requiring no baking, just chilling, and it can be garnished with whipped cream and chocolate shavings for an added touch of decadence.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Scale
Main Ingredients
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 2 teaspoons powdered gelatin
- 3 tablespoons cold water
- 1/2 cup brewed espresso (cooled)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Gelatin: In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for 5-10 minutes until the gelatin softens and blooms, which is essential for it to dissolve smoothly into the cream mixture.
- Heat the Cream Mixture: In a saucepan, combine the heavy cream, whole milk, granulated sugar, and a pinch of salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling to avoid curdling or burning the milk.
- Add Gelatin: Remove the hot cream mixture from heat and stir in the bloomed gelatin until it is completely dissolved, ensuring a smooth texture for the panna cotta.
- Add Espresso and Vanilla: Mix in the brewed espresso and vanilla extract thoroughly to infuse the creamy base with rich coffee flavor and aromatic vanilla undertones.
- Pour and Chill: Pour the combined mixture into individual serving cups or ramekins. Refrigerate for at least 4 hours, allowing the panna cotta to fully set into a silky custard.
- Serve: Before serving, optionally garnish with whipped cream, chocolate shavings, or a dusting of cocoa powder to enhance flavor and presentation. Serve chilled for the best taste experience.
Notes
- Use freshly brewed espresso and allow it to cool before adding to the mixture for the best flavor and to prevent melting the gelatin.
- Do not boil the cream mixture to avoid breaking the dairy proteins; heat until just hot to the touch.
- You can prepare panna cotta a day in advance and keep it refrigerated until serving.
- For a lighter version, substitute half-and-half for heavy cream but the texture may be less creamy.
- Gelatin can be substituted with agar agar for a vegetarian version, but setting times and textures will vary.
Keywords: Espresso Panna Cotta, Italian dessert, coffee panna cotta, no-bake dessert, creamy custard, gelatin dessert
Find it online: https://messykitchenmagic.com/espresso-panna-cotta-recipe/
