Espresso coffee panna cotta is an Italian dessert that does not need big introductions. Panna cotta is a true classic among Italian desserts. This rich and creamy version is enriched by a delicious coffee jelly with a strong and bold flavor that goes perfectly with the sweetness of the panna cotta.
Instructions for coffee jelly
Soak the gelatin sheets in cold water and let it rest for 5 minutes.
Pour espresso coffee into a small pan and add sugar to taste (I used 2 teaspoons). Stir and bring to a boil. Turn off the heat and add squeezed gelatin. Mix well until the gelatin dissolves completely. Pour into 4 – 5 small cups or bowl suitable for this kind of dessert. I used 4 ceramic small cups. let it cool down then leave in the refrigerator for about 60 minutes to make it become firm.
Instructions for coffee panna cotta
Soak the gelatin in cold water and let it rest for 5 minutes.
Pour cream and milk into a small pan. Add sugar, coffee and vanilla extract. Heat up almost to the boiling point. Turn off the heat and add squeezed gelatin. Stir well to make it melt completely.
Once the liquid is at room temperature, pour it over the coffee jelly and place it in the refrigerator to make it become firm.
To facilitate the expulsion of the dessert from the bowls put them for a moment in hot water to make them become hot. Flip the bowls over and slide the panna cotta over a dessert plate. Serve plain or with whippeed cream or caramel syrup.
lot of love. B.
p.s. If you liked this coffee panna cotta recipe maybe you would like a recipe for chocolate and panna cotta cupcake