Description
This Coffee Panna Cotta is a silky, creamy Italian dessert infused with the rich flavor of brewed coffee. Perfectly set with gelatin and sweetened to balance the coffee’s bitterness, this elegant treat is easy to prepare and delightful to serve chilled. It’s an ideal make-ahead dessert for coffee lovers and pairs beautifully with a variety of garnishes such as whipped cream, chocolate shavings, or caramel.
Ingredients
Scale
Dairy and Liquid Ingredients
- 2 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup brewed strong coffee
Dry Ingredients
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) unflavored gelatin
Flavorings
- 1 teaspoon vanilla extract
Instructions
- Prepare the Gelatin: Sprinkle the gelatin evenly over the whole milk in a small bowl. Let it sit for 5 minutes to allow the gelatin to bloom and absorb the liquid, ensuring it will dissolve smoothly later.
- Heat the Cream Mixture: In a medium saucepan, combine the heavy cream, brewed strong coffee, and granulated sugar. Warm over medium heat, stirring occasionally until the sugar is fully dissolved and the mixture is hot but not boiling to avoid curdling.
- Combine Gelatin and Cream: Remove the cream mixture from heat. Add the bloomed gelatin mixture to the hot cream mixture and whisk thoroughly until the gelatin is completely dissolved, creating a smooth consistency. Then stir in the vanilla extract for enhanced flavor.
- Pour into Molds and Chill: Carefully pour the mixture into ramekins or individual serving glasses. Allow them to cool to room temperature before transferring to the refrigerator. Chill for at least 4 hours, or until the panna cotta is fully set and firm to the touch.
- Serve: Once set, serve chilled. Garnish with whipped cream, chocolate shavings, or caramel to add extra texture and flavor that complements the coffee panna cotta.
Notes
- Make sure the cream mixture does not boil to prevent texture issues.
- Use strong brewed coffee for a pronounced coffee flavor.
- Gelatin blooming is essential to avoid lumps.
- Panna cotta can be made up to 24 hours in advance and stored covered in the refrigerator.
- For a dairy-free version, substitute heavy cream and milk with coconut cream and use a suitable gelatin alternative.
