Coffee Panna Cotta Recipe

If you love the aroma of fresh coffee and the silky texture of traditional Italian desserts, this coffee panna cotta recipe is a perfect fit for you. Panna cotta, which means “cooked cream” in Italian, combines dairy and gelatin to create a smooth, jiggly treat. By infusing this classic with a robust coffee flavor, you get a dessert that delivers creamy sweetness and a pleasant caffeine kick.

Panna cotta is surprisingly simple to make, even if you’re new to working with gelatin. With a bit of time spent mastering the blooming process and adjusting your sweetener, you’ll have a delectable dessert that can be served in individual dishes or elegantly unmolded onto plates.

Ingredients

• 1 packet (about 2½ teaspoons) unflavored gelatin
• 3 tablespoons cool water (for blooming)
• 2 cups heavy cream (homogenized half-and-half is also an option)
• 1 cup whole milk
• ½ cup strong coffee (freshly brewed or instant)
• ⅓ cup sugar (regular or coconut sugar)
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: splash of coffee liqueur (like Kahlua), Sambuca, or additional extracts (almond or lemon)

Directions

1. Bloom the gelatin
   Sprinkle the unflavored gelatin over the cool water in a small bowl. Let it sit for about 5 minutes, allowing the granules to absorb the water. This step, known as “blooming,” ensures a smooth texture.
2. Heat the cream and milk
   In a saucepan, gently warm the heavy cream and whole milk over low heat. Avoid letting the mixture come to a full boil. You want it just hot and slightly bubbly around the edges.
3. Dissolve the gelatin
   Once the cream mixture is warmed, stir in the bloomed gelatin. Make sure the temperature stays below about 130°F (54°C) so the gelatin sets properly. Stir continuously until the gelatin dissolves fully.
4. Add coffee and sugar
   Pour in the strong coffee and sugar, stirring until the sugar has melted. If using coffee liqueur, add a small splash here. Include the vanilla extract and a pinch of salt to round out the flavors.
5. Strain and cool
   For an extra-silky texture, strain the mixture through a fine-mesh sieve into a spouted container or bowl. Let it cool to nearly room temperature. This cooling step prevents the mixture from separating as it sets.
6. Fill your molds or cups
   Lightly oil your ramekins or small serving cups if you plan to unmold the panna cotta. Then pour the cooled mixture in, leaving some space at the top. Cover each dish and chill in the refrigerator for at least 4 hours. Overnight chilling is ideal for a firmer texture.
7. Unmold and serve
   If you’d like to serve the panna cotta out of its container, dip the ramekin bottoms in hot water for about 30 seconds. Run a thin knife around the edges, invert onto a serving plate, and gently lift the mold. Decorate with a drizzle of chocolate sauce, chocolate curls, or even chocolate-covered espresso beans.

Tips & Variations

• Choose your sweetener: Coconut sugar adds a caramel-like flavor that enhances the coffee taste. Dark brown or muscovado sugar also works if you’d like a deeper sweetness.
• Control the caffeine: If you prefer a milder kick, use decaffeinated coffee or reduce the amount of coffee.
• Tackle fruit toppings carefully: Fresh pineapple and kiwi contain enzymes that break down gelatin. If you want a fruit garnish, use canned or cooked versions of those fruits.
• Avoid layer separation: Cool the mixture before pouring it into ramekins, and ensure you don’t overheat the bloomed gelatin. This step keeps your coffee panna cotta from splitting into uneven layers.
• Get creative with flavors: Espresso, almond extract, or a hint of chocolate liqueur can all take your dessert in a new direction.

Nutrition Facts

Notes:

• Using half-and-half instead of heavy cream will lower total fat and calories.
• Coconut sugar provides similar calories to regular sugar.
• Adding coffee liqueur will increase calories, sugar, and alcohol content.
• Nutrition values do not include garnishes or sauces.

Final Thoughts

This coffee panna cotta recipe proves that making fancy-looking desserts at home can be surprisingly simple. A few minutes of prep will yield a chilled, restaurant-worthy dish that you can tailor to your own tastes. Whether served in charming glass cups or unmolded onto a dessert plate, coffee panna cotta delights with every spoonful.

Make it in advance for a dinner party, or whip it up as a weeknight treat when you’re craving something smooth and sweet. With its versatile flavor profile, you’ll find plenty of excuses to experiment with variations, toppings, and sweeteners.

Frequently Asked Questions (FAQs)

1. Can I use decaffeinated coffee?
   Absolutely. Decaf coffee gives you the same velvety texture without the caffeine kick. Simply substitute decaf at a 1:1 ratio.
2. How long does coffee panna cotta last in the fridge?
   You can store coffee panna cotta for up to three days, covered in plastic wrap or a lid to keep it from absorbing fridge odors.
3. Why is my panna cotta separating?
   Overheating your gelatin or rushing the cooling process can cause a separated layer. Be sure to cool the mixture to nearly room temperature before pouring and keep the heat gentle while dissolving the gelatin.
4. Do I have to unmold it?
   No, you can serve panna cotta directly in individual cups or jars. If unmolding feels too fussy, simply garnish the top with your favorite sauce or cocoa powder, and enjoy right from the container.
5. What can I use instead of sugar?
   Coconut sugar, dark brown sugar, or even a honey-maple blend can be used. Just note that each sweetener has a distinct flavor that may slightly change the taste of the final dessert.

Coffee Panna Cotta Recipe

Recipe by Alpine Mountain Coffee

4.8 from 4 votes

Servings

6

servings

Prep time

25

minutes

Cooking time

4

hours 

Calories

360

kcal

Ingredients

• 1 packet (about 2½ teaspoons) unflavored gelatin

• 3 tablespoons cool water (for blooming)

• 2 cups heavy cream (homogenized half-and-half is also an option)

• 1 cup whole milk

• 1/2 cup strong coffee (freshly brewed or instant)

• 1/3 cup sugar (regular or coconut sugar)

• 1 teaspoon vanilla extract

• Pinch salt

• Optional: splash of coffee liqueur (like Kahlua), Sambuca, or additional extracts (almond or lemon)

Directions

• Bloom the gelatin: Sprinkle the unflavored gelatin over the cool water in a small bowl. Let it sit for about 5 minutes, allowing the granules to absorb the water. This step, known as “blooming,” ensures a smooth texture.
• Heat the cream and milk: In a saucepan, gently warm the heavy cream and whole milk over low heat. Avoid letting the mixture come to a full boil. You want it just hot and slightly bubbly around the edges.
• Dissolve the gelatin: Once the cream mixture is warmed, stir in the bloomed gelatin. Make sure the temperature stays below about 130°F (54°C) so the gelatin sets properly. Stir continuously until the gelatin dissolves fully.
• Add coffee and sugar: Pour in the strong coffee and sugar, stirring until the sugar has melted. If using coffee liqueur, add a small splash here. Include the vanilla extract and a pinch of salt to round out the flavors.
• Strain and cool: For an extra-silky texture, strain the mixture through a fine-mesh sieve into a spouted container or bowl. Let it cool to nearly room temperature. This cooling step prevents the mixture from separating as it sets.
• Fill your molds or cups: Lightly oil your ramekins or small serving cups if you plan to unmold the panna cotta. Then pour the cooled mixture in, leaving some space at the top. Cover each dish and chill in the refrigerator for at least 4 hours. Overnight chilling is ideal for a firmer texture.
• Unmold and serve: If you’d like to serve the panna cotta out of its container, dip the ramekin bottoms in hot water for about 30 seconds. Run a thin knife around the edges, invert onto a serving plate, and gently lift the mold. Decorate with a drizzle of chocolate sauce, chocolate curls, or even chocolate-covered espresso beans.

Notes

• Choose your sweetener: Coconut sugar adds a caramel-like flavor that enhances the coffee taste. Dark brown or muscovado sugar also works if you’d like a deeper sweetness.
  Control the caffeine: If you prefer a milder kick, use decaffeinated coffee or reduce the amount of coffee.
  Tackle fruit toppings carefully: Fresh pineapple and kiwi contain enzymes that break down gelatin. If you want a fruit garnish, use canned or cooked versions of those fruits.
  Avoid layer separation: Cool the mixture before pouring it into ramekins, and ensure you don’t overheat the bloomed gelatin. This step keeps your coffee panna cotta from splitting into uneven layers.
  Get creative with flavors: Espresso, almond extract, or a hint of chocolate liqueur can all take your dessert in a new direction.