Espresso coffee panna cotta

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.

Espresso coffee panna cotta

Delicious Italian coffee panna cotta.

Course sweets and desserts

Cuisine gluten free, Ovo-lacto vegetarianism, pescetarian

Keyword coffee, coffee dessert, easy dessert, panna cotta recipe, recipe with coffee, traditional Italian, whipped cream

Prep Time 5

Cook Time 5

Total Time 10

Servings small cups (about)

Calories 444kcal

Ingredients

Coffee jelly

100 ml espresso coffee or other type of strong coffee
1 g gelatin sheets
sugar to taste me 2 generous teaspoons

Panna cotta

300 ml whipping cream
100 ml milk
40 ml strong espresso coffee or other type of coffee
1 tsp vanilla extract optional
50 g white sugar
5 g gelatin sheets

Instructions

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.

Note from the author of this recipe

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