Coffee Panna Cotta is a rich and creamy twist on the classic Italian dessert, perfect for coffee lovers and dessert enthusiasts alike. This silky-smooth panna cotta is infused with bold espresso and topped with a luscious chocolate-coffee sauce, creating a sophisticated treat that's both easy to make and sure to impress. Ideal for dinner parties, holidays, or an indulgent weekend dessert!
Why Everyone Will Love This Recipe
- A perfect blend of creamy and bold coffee flavors.
- Elegant, make-ahead dessert with minimal effort.
- The chocolate-coffee sauce takes it to another level of decadence.
- Beautiful presentation for special occasions.
- Naturally gluten-free and customizable.
What Is Coffee Panna Cotta?
Panna cotta, meaning “cooked cream” in Italian, is a classic dessert made from simmered cream and gelatin, chilled until set. This variation swaps in fresh coffee for a caffeinated kick, offering a rich mocha-like flavor without being overpowering. It’s a refined yet approachable dessert, combining the comfort of a creamy pudding with the elegance of a plated treat.
Panna cotta originated in Northern Italy and is loved for its versatility—you can flavor it with vanilla, fruit, chocolate, or, like here, bold espresso.
Pro Tips for the Best Coffee Panna Cotta
- Use high-quality coffee or espresso for the richest flavor.
- Do not boil the cream mixture—just heat until it begins to steam.
- Always soak and squeeze the gelatin properly for even melting.
- Chill for at least 4 hours, but overnight is best for a firmer texture.
- To unmold easily, dip the mold briefly in hot water before inverting.
Frequently Asked Questions
Can I use instant coffee instead of brewed?
Yes, dissolve 1–2 teaspoons of high-quality instant coffee in hot water to match the coffee quantity.
Can I use gelatin powder instead of sheets?
Absolutely. Use about 2 ½ teaspoons of powdered gelatin as a substitute for 4 sheets.
Can I make it dairy-free?
You can try using full-fat coconut cream and plant-based gelatin like agar-agar, though the texture may vary.
What type of chocolate works best for the sauce?
Use dark chocolate (70% cacao) for a rich, bittersweet contrast to the sweet cream base.
Can I make it in one large mold instead of individual ones?
Yes, just increase the chilling time to 6–8 hours, and slice for serving.
How to Store Coffee Panna Cotta
Once set, keep the panna cotta covered in the refrigerator for up to 3 days. Store the sauce separately and drizzle it on just before serving to maintain its glossy texture.
How to Freeze Coffee Panna Cotta
Freezing is not recommended for panna cotta, as the texture may become grainy or watery once thawed. For best results, make it fresh and chill in the refrigerator.
Ingredients
How to Make Coffee Panna Cotta
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Soak the gelatin sheets in cold water for 5–10 minutes.
Soak the gelatin sheets in cold water for 5–10 minutes.
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In a saucepan, combine the cream, brewed coffee, sugar, and vanilla. Heat gently over medium until it begins to steam (don’t let it boil).
In a saucepan, combine the cream, brewed coffee, sugar, and vanilla. Heat gently over medium until it begins to steam (don’t let it boil).
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Remove from heat. Squeeze out the soaked gelatin and stir it into the hot mixture until fully dissolved.
Remove from heat. Squeeze out the soaked gelatin and stir it into the hot mixture until fully dissolved.
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Pour the mixture into individual molds or ramekins. Chill in the fridge for at least 4 hours or until fully set.
Pour the mixture into individual molds or ramekins. Chill in the fridge for at least 4 hours or until fully set.
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