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Espresso Panna Cotta

A creamy and indulgent Italian dessert that combines the rich flavors of espresso with the smooth texture of panna cotta, perfect for ending a meal on a sophisticated note.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups heavy cream
  • ½ cup whole milk
  • ¼ cup granulated sugar
  • 1 ½ teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1 packet (2 ¼ teaspoons) unflavored gelatin
  • 3 tablespoons water For blooming the gelatin.
Garnish (Optional)
  • whipped cream For serving.
  • chocolate shavings For serving.

Method
 

Preparation
  1. Place the gelatin in a small bowl with water and let it bloom for about 5 minutes.
  2. In a small saucepan, heat heavy cream, whole milk, sugar, and espresso powder over medium heat, whisking until the sugar has dissolved, without bringing it to a boil.
  3. Remove the saucepan from heat and whisk in the bloomed gelatin until fully dissolved, followed by the vanilla extract.
  4. Strain the mixture through a fine sieve into ramekins, then cover with plastic wrap.
  5. Refrigerate for at least 4 hours, preferably overnight, until set.
Serving
  1. To serve, briefly dip the bottoms of the ramekins in warm water to release the panna cotta.
  2. Invert onto plates and garnish with whipped cream and chocolate shavings.

Notes

For enhanced flavor, consider infusing the cream with star anise or a cinnamon stick as it heats. Ensure your gelatin is fully dissolved. Try flavored espresso powders for a twist.