Espresso Panna Cotta is the dessert that coffee lovers dream of—a silky, creamy custard infused with the bold, rich flavor of espresso. It’s an effortlessly elegant treat that strikes the perfect balance between sweet and bitter, making it ideal for ending a dinner party or simply indulging in a solo moment of bliss.
Pair it with crispy, golden Churros for a delightful texture contrast, or drizzle with velvety Caramel Sauce for an added layer of decadence.
What makes Espresso Panna Cotta so irresistible is its simplicity. With just a handful of ingredients—cream, sugar, espresso, and a touch of gelatin—you create a dessert that feels like it came straight out of a fine dining restaurant.
The creamy texture is smooth as silk, and the deep espresso flavor makes each bite luxuriously satisfying. Plus, it’s a make-ahead recipe, giving you one less thing to worry about when entertaining.
Why I Love This Recipe (And You Will Too)
- Effortlessly Elegant: The rich espresso flavor and creamy texture make it feel luxurious with minimal effort.
- Make-Ahead Magic: Prepare it in advance so you can focus on hosting or simply relax.
- Customizable Sweetness: Adjust the sugar or espresso strength to suit your taste buds perfectly.
- Cafe-Like Indulgence: It’s like your favorite espresso transformed into an elegant dessert!
Espresso Panna Cotta is proof that a few simple ingredients can create a dessert that’s truly unforgettable.
Espresso Panna Cotta Recipe
Equipment
- Espresso machine or coffee maker
- Mixing bowls
- Small saucepan
- Fine-Mesh Sieve
- Knife (for slicing vanilla bean)
- Whisk or Spoon
- Silicone muffin pan or tapered cups
- Refrigerator
Ingredients
- 8 ounces 230 ml of Espresso Coffee
- 1 pint 16 oz or 500 ml of Heavy Cream
- 1 Vanilla Bean Pod
- 3.5 ounces 100 g of granulated Sugar
- 1/4 ounce 8 g of Gelatin sheets
- 4 ounces of Dark Chocolate
Instructions
- Brew 8 ounces of espresso coffee and set aside.
- Bloom the gelatin in cold water for 15 minutes.
- Heat cream, sugar, vanilla bean seeds, and the pod in a pan, stirring until lightly boiling and sugar dissolves.
- Remove the gelatin from water, squeeze out excess, and stir it into the hot cream mixture. Add 2/3 of the espresso.
- Strain the mixture through a sieve and pour it into molds.
- Refrigerate for at least 8 hours or overnight.
- Melt dark chocolate with the remaining espresso to make a sauce.
- Unmold the panna cotta, place on a plate, and drizzle with the chocolate sauce.
- Serve chilled and enjoy!
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 443 kcal |
| Carbohydrates | 27 g |
| Sugar | 25 g |
| Fat | 36.5 g |
| Protein | 4 g |
| Sodium | 18 mg |
My Special Tips and Variations!
- Gelatin Substitute
If gelatin sheets aren’t available, you can use powdered gelatin. One sheet of gelatin equals about 2.5g of powdered gelatin. Bloom it in cold water for 5 minutes before using. - Flavor Boost
For a deeper coffee flavor, use a stronger brew or a dark roast espresso. A shot of coffee liqueur, like Kahlúa, can also be added to the cream mixture for an extra layer of richness. - Perfect Unmolding
To unmold panna cotta easily, dip the molds briefly in warm water (about 5-10 seconds), then gently loosen the edges with a thin knife and invert onto a plate. - Chocolate Sauce Options
While dark chocolate is classic, you can mix things up by using milk chocolate or white chocolate for the sauce. Adding a pinch of sea salt to the chocolate sauce enhances its flavor. - Serving Ideas
Garnish with fresh berries, a dusting of cocoa powder, or a few coffee beans for an elegant presentation. Alternatively, serve with almond biscotti or a crispy tuile for added texture. - Layered Look
To create a layered dessert, divide the panna cotta mixture in half. Add cocoa powder to one half and pour the layers alternately, allowing each to set slightly before adding the next. - Make-Ahead Friendly
This dessert is perfect for entertaining since it can be made a day or two in advance. Just prepare the chocolate sauce fresh before serving for the best taste.