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Coffee Panna Cotta with Espresso Whipped Cream Recipe

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3.9 from 52 reviews

This Coffee Panna Cotta recipe is a silky smooth Italian dessert infused with rich coffee flavor. Made with a creamy mixture of whole milk, heavy cream, caster sugar, and instant coffee, it sets into a delicate, wobbly custard that’s topped with lightly sweetened whipped cream and a dusting of espresso powder. Perfect for coffee lovers seeking an elegant, make-ahead treat.

  • Total Time: 3 hours 20 minutes
  • Yield: 4 servings

Ingredients

Panna Cotta Base

  • 360 ml Full Cream / Whole Milk
  • 360 ml Thickened / Heavy Cream (30% fat content)
  • 80 g Caster Sugar
  • 15 g Instant Coffee Granules (or instant espresso powder)
  • 7 g (2 teaspoons) Gelatine Powder
  • 1 tablespoon Cold Water (for gelatin bloom)

Whipped Cream Topping (Optional)

  • 120 ml Thickened / Heavy Cream (30% fat content minimum)
  • 20 g Icing Sugar
  • Espresso Powder, to taste (for dusting)

Instructions

  1. Prepare the Coffee Mixture: Place the whole milk, heavy cream, caster sugar, and instant coffee granules in a small saucepan. Heat over medium-low while whisking until all ingredients are blended and the coffee granules dissolve completely. Bring the mixture to a gentle simmer, then remove from heat.
  2. Bloom the Gelatin: Sprinkle the gelatin powder over cold water in a small bowl. Stir to combine, then allow it to rest for a few minutes until it forms a thick, spongy paste.
  3. Dissolve Gelatin in Coffee Mixture: Off the heat, whisk the gelatin paste into the warm coffee cream mixture until fully dissolved and smooth.
  4. Strain the Mixture: Pour the mixture through a fine mesh sieve into a jug to remove any lumps or air bubbles for a velvety texture.
  5. Set the Panna Cotta: Divide the strained mixture into dessert cups, glasses, or ramekins. Refrigerate for at least 3 hours or overnight until the panna cotta is set but still slightly wobbly to the touch.
  6. Make the Whipped Cream Topping (Optional): Just before serving or up to 1 hour prior, beat the cold heavy cream and sifted icing sugar using a hand or stand mixer. Start on medium speed for 3-5 minutes as the cream thickens, then increase to high until soft peaks form.
  7. Serve: Spoon or pipe a dollop of whipped cream atop each panna cotta. Lightly dust with espresso powder for an extra coffee kick and serve immediately.

Notes

  • Ensure the coffee granules are fully dissolved to avoid graininess in the panna cotta.
  • Blooming the gelatin is essential for smooth setting; do not skip resting it in cold water.
  • Whip the cream carefully to avoid over-whipping which can turn it buttery.
  • The panna cotta can be made one day ahead and stored covered in the refrigerator.
  • Dust with espresso powder just before serving for best presentation and flavor.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/coffee-panna-cotta-with-espresso-whipped-cream-recipe/