I’ve known about Coffee Panna Cotta for a while, but it wasn’t until I went to a conference where they served it for dessert that I was able to taste it for the first time. This dessert had me at first bite! It was the perfect balance of creamy and soft, yet it held together so well.
While it seems like a fancy, out-of-reach dessert, it’s actually REALLY easy to make. The best part is that you can get your daily intake of coffee as well.
What’s not to love about a coffee dessert right?
This Coffee Panna Cotta is layer upon layer of chocolate, coffee, and cream which makes for one rich, delicious java dessert that you’ll want to share with everyone!
How to Make Coffee Panna Cotta
- 600ml cream
- 400g can sweetened condensed milk
- 1 vanilla pod, split in half and seeds scraped out
- 50g caster sugar
- Pinch of sea salt
- 50g coffee beans ground (should equal out to around 3 teaspoons
- 1 tablespoon cocoa powder
- 2 ½ teaspoons or 1 x 7g sachet powdered gelatine (or use 6 gelatine leaves)
- 4 tablespoons water
For the Coffee Layer
- 1 tablespoon caster sugar
- 120ml freshly brewed coffee
- ½ teaspoon powdered gelatine (or use 1 gelatine leaf)
- 2 teaspoons water
- Chocolate covered espresso beans chopped to decorate with (optional)
- Put the cream in a saucepan over medium heat and add the condensed milk, vanilla pod and seeds, sugar and salt. Bring to a simmer, stirring to dissolve the sugar, then turn off the heat and leave to infuse for 10 minutes. Remove the vanilla pod.
- Pour half of the infused cream mix into another saucepan and add the ground coffee and cocoa powder. Bring to a simmer, whisking to combine, then set to one side for 20 minutes to allow the flavours to infuse. Strain into a clean jar and then return to a clean saucepan.
- Divide the powdered gelatine into two separate bowls and add half of the water to one of the bowls. Allow to sit for 5 minutes, then place the bowl sitting over a saucepan of simmering water and allow the gelatine to melt.
- Whisk gently into the vanilla cream, then pour into a measuring cup. Cover with cling film and chill for about 20 minutes until just beginning to set.
- Meanwhile, dissolve the remaining gelatine and water as before and then whisk into the coffee flavoured cream. Pour into a separate measuring cup, then cover with cling film and chill for about 20 minutes.
- Pour about a quarter of the vanilla cream into 6-8 x 225ml glasses or similar and cover with cling film. Stick the glasses in the freezer for about 5 minutes until the layer is just set.
- As soon as the vanilla cream is set, pour over a layer of the coffee cream – you decide how thick or thin you want the layers. Return to the freezer again for 5 minutes until set. If you want to repeat the layers and make it more striped, then you can do that back and forth with the rest of the vanilla and espresso cream. If you find that either mix is setting too quickly in the cups just leave them at room temperature. Return to the fridge for at least an hour.
- If you want to make a final darker coffee flavoured layer, stir the sugar into the coffee until dissolved. Meanwhile, put the gelatine and water into a bowl and set aside for 5 minutes, then set over a saucepan of simmering water and allow the gelatine to melt. Stir into the coffee and leave until cool but still pourable. Pour a thin layer over each Panna cotta and return to the fridge for another hour or so until set.
- Serve the Panna cottas in the cups on small plates with a spoon and you can decorate with either chocolate covered coffee beans or a ladyfinger or biscotti cookie.