Coffee Panna Cotta

two dessert cups filled with coffee panna cotta with espresso syrup.

4.41 from 5 votes

This coffee panna cotta is a luxurious creamy dessert for coffee lovers. Served in individual cups and drizzled with a flavored espresso syrup, these coffee dessert cups are one of the best make ahead desserts.

Prep Time10

Cook Time10

Additional Time6

Total Time6 20

Course: Dessert

Cuisine: Italian

Servings: serves

Author: Rachel Rodda

Ingredients

For the panna cotta:

2 cups whole milk
1 cup heavy cream
½ cup strong brewed coffee
¾ cup powdered sugar
4 teaspoons Gelatin powder unflavored

For the espresso syrup:

4 tablespoons espresso approx. 2 shots
2 teaspoons honey or maple syrup
1 teaspoon vanilla extract

Instructions

Panna Cotta

In a small saucepan sprinkle the gelatin powder over the cold milk and leave to bloom for 3-5 minutes until wrinkly on top.
Gently heat the milk for 2-3 minutes or until just warm, stirring occasionally to dissolve the gelatin.
Add the sugar to the saucepan and stir for 1 - 2 minutes until dissolved.
Add the cream and brewed coffee to the saucepan, stir to combine and simmer gently for 1 - 2 minutes.
Pour the coffee panna cotta mixture into 4 serving glasses and refrigerate for at least 6 hours, preferably overnight.

Espresso Syrup

In a small bowl combine the honey, espresso and vanilla extract and stir to combine. Cool in the fridge until needed.
When ready to serve, spoon 1 tablespoon of the espresso syrup over each panna cotta cup and enjoy.

Notes

Ensure you bloom the Gelatin over cold milk - this will help it dissolve more easily once you heat the milk.
Be careful not to boil the milk - it should be just warm.
If you don't have an espresso machine, substitute 1 teaspoon of instant coffee granules dissolved in 1/4 cup hot water for the espresso in the syrup.
Ensure the espresso syrup is fully cooled before pouring over the espresso panna cotta.

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