Coffee Panna Cotta
A rich coffee flavor, smooth creaminess, and just the perfect wobble make this Coffee Panna Cotta impossible to resist! With only a few simple ingredients, you can make a dessert that’s impressive but easy to make.
Coffee Panna Cotta is one of those ideal desserts you can make ahead of time. It will happily sit in the fridge for a couple of days, ready when you are. If you’ve enjoyed my Italian Panna Cotta, it’s time to try my coffee variation. I know you’ll love it!
My husband’s Italian roots are in Piedmont, the home of panna cotta. On a recent visit, I ordered homemade panna cotta at a local restaurant. It was wonderful, but I was happy to find that my recipe was just as good. I couldn’t wait to get home and share my coffee variation with you.
Why you’ll love this recipe
- Flavor: Are you a fan of coffee-flavored desserts? This Coffee Panna Cotta and my coffee cupcakes are two recipes you will want to try. Both have plenty of coffee flavor, but if you love creamy dessert, start with the panna cotta.
- Make Ahead: If you’re looking for a stress-free dessert for entertaining, look no further than this Coffee Panna Cotta. Make it the day before and dessert will be ready when you need it.
- Egg-free and gluten-free: Just like my coconut panna cotta, it’s completely egg-free and gluten-free, making it handy when you’re catering to guests with those dietary needs.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Unflavored powdered gelatin – I prefer using powdered gelatin. It’s easily available from the supermarket and easy to use. You can find it in the baking aisle.
- Heavy cream – It’s hard to find cream without additives. What I use is pure, 35% milk fat cream. Cream that has additives may set differently.
- Whole milk – Regular whole milk reduces the richness and sometimes greasy mouthfeel of using only cream in a panna cotta.
- Instant coffee granules – Use instant granules or powder that dissolves easily in hot liquids like water or milk.
- Vanilla extract – As I always recommend, use pure vanilla extract rather than imitation vanilla. Check the label.
See recipe card for quantities.
Instructions
Sprinkle the gelatin over the water and stir well. Let stand for 5–10 minutes to bloom.
Combine the cream, milk, sugar, instant coffee, and salt in a saucepan.
Heat gently, stirring, until the sugar and coffee dissolve and the mixture begins to simmer around the edges. Remove from the heat, stir in the vanilla, then cover and let stand for 5 minutes.
Add the bloomed gelatin and whisk gently until completely dissolved.
Strain through a fine-mesh sieve into a pitcher or measuring jug. Refrigerate until cool and beginning to thicken, stirring gently occasionally.
Give the mixture a final gentle whisk, then pour evenly into 8 serving glasses. Cover and refrigerate for 4–6 hours, or until set.
Marcellina’s Hint
Place the glasses on a small tray before filling them with the cooled panna cotta mixture. Moving them into the fridge on the tray will be much easier, and you’ll be less likely to spill any.
Substitutions
- Coffee Granules – Use decaf instant coffee for a caffeine-free dessert.
- Cream and Milk – Replace the cream and milk with half-and-half for a lower-fat dessert.
- Vanilla Extract – Steep half a split vanilla bean in the heated cream mixture instead of adding the vanilla extract.
Variations
- Spiced – Add a cinnamon stick or a few crushed cardamom pods when heating the cream. Allow the mixture to steep off the heat for 10-15 minutes.
- Mocha – Add one tablespoon of cocoa powder when heating the cream mixture for a delicious mocha variation!
Have you tried my Nutella Panna Cotta?
Storage
Store Coffee Panna Cotta in the fridge for up to 3 days. Keep the glasses covered with plastic wrap to stop the panna cotta from absorbing food odors. Add whipped cream or other toppings just before serving.
Freezing this Coffee Panna Cotta is not recommended.
Top tips
- Sprinkle the gelatin over cold water so it blooms properly before adding it to the hot cream mixture.
- Heat the cream mixture gently until you can see steam rising. Avoid boiling the cream.
- After stirring the bloomed gelatin into the warm cream mixture, it might be necessary to put the saucepan back on the heat to completely dissolve the gelatin. Take care not to boil the mixture.
- Chilling the coffee panna cotta until slightly thickened is important to prevent it from separating.
FAQ
Coffee Panna Cotta, or any panna cotta, can separate into layers when the fat in the cream rises to the top before the gelatin has had a chance to set and hold everything together. Pure cream and milk with no additives tends to do this more easily, as the additives can help keep the mixture combined.
To prevent the panna cotta from separating, be sure to chill it in the fridge until it’s just beginning to set and thicken before pouring into serving glasses to finish setting. Take extra care not to let the panna cotta set completely.
You’ll know the coffee panna cotta is set if you gently jiggle one of the glasses. It will wobble slightly, and the liquid will be set.
Too much gelatin can cause panna cotta to be rubbery. When measuring, the spoonful of gelatin powder should be level, not heaped or packed. Too little liquid can also make the panna cotta rubbery. Recheck your cream and milk measurements.
Serving Suggestions
Coffee Panna Cotta is delicious topped with whipped cream, chocolate shavings, and a dusting of cocoa powder. A few simple toppings make it look as good as it tastes!
Related
Coffee Cookies
Cuppuccino Cake
Coffee Biscotti
Made this recipe?
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Coffee Panna Cotta Recipe
Ingredients
- 2 ¼ teaspoons unflavored powdered gelatin See Note 1
- 2 tablespoons cold water
- 2 cups (480ml) heavy cream See Note 2
- 1 cup (240ml) whole milk
- ½ cup (100g) granulated white sugar
- 3 teaspoons instant coffee granules See Note 3
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Place the water in a small bowl, sprinkle the powdered gelatin over the surface, then stir well. Let stand for 5–10 minutes to soften and bloom.
- While the gelatin is blooming, place the cream, milk, sugar, instant coffee and salt into a medium saucepan. Set over medium heat and stir until the sugar and coffee have dissolved. Heat the mixture until it is steaming and just beginning to simmer around the edges. Do not let it come to a rolling boil. Remove the saucepan from the heat and stir in the vanilla extract.
- Cover the saucepan with a lid to prevent a skin from forming and let stand for 5 minutes.
- Add the bloomed gelatin to the hot cream mixture and whisk gently until completely dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove over low heat, stirring constantly until smooth. Do not allow the mixture to boil.
- Strain the mixture through a fine-mesh sieve into a large measuring cup or pitcher. Refrigerate until cooled and beginning to thicken, stirring gently every few minutes to keep the mixture evenly blended. Just before pouring, give it one final gentle whisk.
- Pour the mixture evenly into 8 individual serving glasses. Cover with plastic wrap and refrigerate for at least 4–6 hours, or until completely set.
- Serve with lightly whipped cream, chocolate shavings or cocoa powder, if desired.
Notes
- Use ½ teaspoon more if you want to unmold the panna cotta. This recipe uses platinum-strength powdered gelatin. As a guide, 2 teaspoons will set approximately 720ml (3 cups) of liquid.
- Use pure cream containing approximately 35% butterfat without added thickeners for the best texture.
- Instant coffee granules or powder provide a smooth, balanced coffee flavour. Use a good-quality brand for the best results.
- Sprinkle the gelatin over cold water so it blooms properly before adding it to the hot cream mixture.
- Heat the cream gently until steaming with a few bubbles around the edge of the pan. Avoid boiling.
- Stir the bloomed gelatin into the hot cream off the heat. If necessary, warm gently over low heat to finish dissolving the gelatin, but do not boil.
- Strain the mixture for an extra silky texture.
- Cooling the mixture in the fridge prevents the panna cotta from separating into layers.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
