1 1/2 cups heavy cream

1 cup whole milk

1/2 cup granulated sugar

2 teaspoons instant espresso powder or 1 shot brewed espresso

1 1/2 teaspoons unflavored gelatin powder

3 tablespoons cold water

1 teaspoon vanilla extract

Pinch of salt

For garnish: Unsweetened cocoa powder, whole almonds, fresh mint leaves, optional coffee syrup or reduced espresso for drizzling

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Sprinkle gelatin over cold water in a small bowl and let bloom for 5–10 minutes.
In a saucepan over medium heat, combine heavy cream, milk, sugar, espresso powder (or brewed espresso), and salt.
Heat, stirring frequently, until hot but not boiling, and sugar and espresso are dissolved.
Remove from heat and stir in bloomed gelatin until fully dissolved.
Add vanilla extract and mix well.
Pour into serving glasses or ramekins, let cool slightly, then cover and refrigerate for at least 4 hours or until set.
Before serving, dust with cocoa powder, garnish with almonds and mint leaves, and drizzle with coffee syrup or reduced espresso if desired.

Use full-fat cream for the creamiest texture.

Bloom gelatin properly to ensure the panna cotta sets well.

Best served chilled straight from the refrigerator.

For vegan versions, replace gelatin with agar-agar and dairy with plant-based alternatives.

Adjust sugar to balance coffee’s bitterness to your taste.