Italian Coffee Panna Cotta Recipe
This silky Italian coffee panna cotta combines the elegance of traditional panna cotta with the bold flavor of espresso, creating a sophisticated dessert that melts on the tongue. The velvety custard is infused with strong coffee and topped with a delicate espresso foam, offering a refined finish to any meal. This classic Italian preparation showcases how simple, quality ingredients can create an unforgettable dessert.
Ingredients
- 500 ml heavy cream (17 fl oz)
- 200 ml whole milk (7 fl oz)
- 80 g granulated sugar (2.8 oz or 6 tablespoons)
- 60 ml strong espresso, cooled (2 fl oz or 1/4 cup)
- 5 g gelatin sheets (0.18 oz or about 2 sheets)
- 30 ml cold water (1 fl oz or 2 tablespoons)
- 15 ml coffee liqueur, optional (0.5 fl oz or 1 tablespoon)
- Pinch of sea salt
- Extra espresso or cocoa powder for garnish
Instructions
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Bloom the gelatin sheets by placing them in a small bowl with cold water. Let sit for 5 minutes until softened and pliable.
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Pour heavy cream and whole milk into a heavy-bottomed saucepan. Add granulated sugar and a pinch of sea salt. Heat over medium heat, stirring occasionally, until the mixture reaches 65°C (150°F) and steams gently—do not boil.
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Remove the saucepan from heat. Lift the bloomed gelatin sheets from water, squeeze gently to remove excess liquid, and add to the warm cream mixture. Stir constantly for 1-2 minutes until the gelatin dissolves completely and no grains remain.
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Pour the cooled espresso into the cream mixture along with coffee liqueur if using. Stir thoroughly until the coffee is fully incorporated and the mixture is uniformly colored.
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Strain the panna cotta mixture through a fine-mesh sieve into a clean bowl, pressing gently to remove any lumps or undissolved gelatin particles. This ensures a perfectly smooth texture.
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Divide the mixture evenly among four serving glasses or ramekins. Chill in the refrigerator for at least 4 hours or overnight until the panna cotta is set and wobbles slightly when gently shaken.
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Before serving, prepare an optional espresso foam by whisking 120 ml (4 fl oz) fresh espresso with 2 tablespoons of heavy cream until light and frothy. Top each panna cotta with a spoonful of foam.
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Garnish each serving with a light dusting of cocoa powder or a few espresso beans for visual appeal and extra flavor. Serve immediately at cool room temperature or chilled.
Substitutions
- For vegan panna cotta: Replace gelatin with 7 g agar-agar powder (dissolve by heating briefly with the milk mixture) and use coconut cream instead of heavy cream.
- For dairy-free: Substitute heavy cream with oat cream or cashew cream and use a plant-based gelatin alternative.
- For caffeine-free: Use decaffeinated espresso or replace espresso with strong brewed coffee made from decaf beans.
- For alcohol-free: Omit the coffee liqueur without substitution, or add 5 ml (1 teaspoon) of vanilla extract for subtle sweetness.
Tips
- Use fresh, high-quality espresso for the best coffee flavor—instant coffee will result in a less nuanced taste.
- Do not boil the cream and milk mixture, as high heat can cause the gelatin to not set properly and may scorch the cream.
- Bloom gelatin in cold water before adding to the warm mixture to ensure even distribution and smooth texture without lumps.
- Make the panna cotta at least 4 hours ahead to allow proper setting; overnight preparation improves texture and flavor development.
Panna cotta originated in northern Italy, particularly in Piedmont, where cream-based desserts are celebrated. The Italian coffee version elevates this classic by incorporating espresso, reflecting Italy's deep coffee culture and the tradition of serving small, refined desserts after meals, often paired with espresso itself.
Frequently Asked Questions
How long does Italian Coffee Panna Cotta Recipe take to make?
Italian Coffee Panna Cotta Recipe takes about 28 minutes total — 20 minutes of prep and 8 minutes of cooking — and makes 4 servings.
What can I substitute in Italian Coffee Panna Cotta Recipe?
You can adapt it easily: For vegan panna cotta: Replace gelatin with 7 g agar-agar powder (dissolve by heating briefly with the milk mixture) and use coconut cream instead of heavy cream.; For dairy-free: Substitute heavy cream with oat cream or cashew cream and use a plant-based gelatin alternative.; For caffeine-free: Use decaffeinated espresso or replace espresso with strong brewed coffee made from decaf beans..
How should I store leftover Italian Coffee Panna Cotta Recipe?
Store leftovers covered in the refrigerator for up to 3 days.
How much protein is in Italian Coffee Panna Cotta Recipe?
Each serving of Italian Coffee Panna Cotta Recipe has about 4g of protein and 362 calories.
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