Serve this Coffee Panna Cotta in glasses for a smooth Italian dessert with espresso flavour, creamy texture, soft wobble, and chocolate pieces on top.
Yes, I love panna cotta, and this Coffee Panna Cotta is no exception.
Actually, I could go as far as to say this is one of my all-time favourite panna cotta flavours! After all, I love coffee. Probably more than I love chocolate, and that says a lot.
Made with cream, milk, sugar, gelatine, espresso, and vanilla, this Coffee Panna Cotta is smooth and creamy, with the flavour of espresso softened by the cream.
It has the classic soft wobble of panna cotta, with a gentle espresso flavour rounded out by the cream. It also sets perfectly in little glasses in the fridge.
I know many people are afraid of making panna cotta because they worry it may not set properly. However, it’s really easy to make.
If you’re not sure you’ll be able to unmould it, serve it in little glasses. With a little practice, you’ll feel confident enough to unmould it too.
To make this low FODMAP and lactose-free, I simply used lactose-free cream and milk. Easy, right? That’s another reason why I love panna cotta. It’s so easy to adapt and personalise.
Also, because of the cream, the coffee flavour is not overly strong. So, even people who are not huge fans of coffee will be able to enjoy this dessert. However, try to use espresso for this recipe, so you get the most out of the coffee flavour.
This Coffee Panna Cotta is the perfect way to finish a heavy meal. I know my family loves it.
Why We Love Espresso Panna Cotta
- Spoonable desserts are easy to serve, easy to portion, and easy to enjoy slowly.
- Coffee and cream suit many toppings, and you can adjust the finish with chocolate, caramel, or berries.
- Scales well for guests because the portions are poured into individual glasses.
Key Ingredients for Coffee Panna Cotta
Heavy Cream
For the smoothest Coffee Panna Cotta, use full-fat heavy cream. It gives the dessert its rich, creamy texture and helps it set softly rather than turning too firm.
Strong Coffee
Espresso is my favourite choice for this recipe because it gives a clear coffee flavour without needing too much liquid. If you don’t have espresso, use a strong brewed coffee you enjoy drinking.
Milk
Milk keeps the cream mixture lighter and makes the panna cotta easier to enjoy after a meal. Lactose-free milk works well if you want to keep the recipe lactose-free.
Gelatine
Gelatine is what gives panna cotta its soft set and gentle wobble. Sheets should be soaked in cold water first, while the powder needs to bloom before it goes into the hot cream mixture.
Chocolate
Chopped chocolate adds crunch and extra sweetness against the creamy coffee panna cotta. Dark chocolate gives a deeper cocoa flavour, while milk chocolate makes the topping sweeter and softer.
Find the complete list with measurements in the recipe card below.
How to Make Coffee Panna Cotta
Step 1: Soak the gelatine sheets in a small bowl of cold water for 10 minutes.
Step 2: Add the milk, cream, and sugar to a pot. Warm over medium-low heat, stirring gently until the sugar dissolves, but don’t let the mixture boil.
Step 3: Add the coffee and vanilla extract. Stir well, then remove the pot from the heat.
Step 4: Squeeze the excess water from the softened gelatine sheets. Add them to the hot cream mixture and whisk until fully dissolved.
Step 5: Pour the mixture into serving glasses or small ramekins. Refrigerate for at least 4 hours, or overnight, until set.
Step 6: Top the panna cotta with chopped chocolate before serving.
Frequently Asked Questions
Yes. Regular whole milk and cream work well if you don’t need the recipe to be lactose-free. Use the same measurements and follow the same method.
You can use 2 tsp of gelatine powder instead of 3 gelatine sheets. Bloom the powder in cold water first, then stir it into the hot cream mixture until fully dissolved.
Use espresso or very strong brewed coffee for a deeper coffee flavour. You can also add a small amount of extra coffee, but don’t add too much liquid because it may affect the set.
Yes, you can use instant coffee instead of espresso. Dissolve it in hot water first and make it strong, then use the same amount listed for the coffee in the recipe.
Chopped chocolate works well with the coffee flavour and adds texture before serving. You can also use chocolate shavings, cocoa powder, or a light drizzle of coffee syrup.
Extra Help from the Kitchen
Strain the Mixture – Pour the cream mixture through a fine mesh strainer before filling the glasses. This removes any tiny gelatine bits and gives the panna cotta a smoother finish.
Cool the Mixture Briefly – Let the filled glasses sit at room temperature for a few minutes before refrigerating. This helps reduce condensation on the surface.
Cover the Glasses – Cover each glass with cling film once the mixture has cooled slightly. This keeps fridge smells away from the cream and protects the surface.
Leave Space at the Top – Fill the glasses slightly below the rim. This gives you room for chopped chocolate before serving.
Check the Fridge Shelf – Place the glasses on a flat fridge shelf. This helps the panna cotta set evenly and keeps the surface level.
Variations and Twists
Use Different Coffee Substitutions – Use espresso, strong brewed coffee, espresso powder dissolved in hot water, or coffee brewed from ground espresso beans before adding the coffee to the cream mixture. Keep the same total coffee amount to help the panna cotta set correctly.
Add Berry or Chocolate Topping – Spoon raspberry or mixed berry compote over the set panna cotta, or drizzle melted chocolate chips on top before serving. Melt the chocolate chips in the microwave in short intervals, stirring between each one, until smooth.
Brown Sugar Coffee Panna Cotta – Replace the white sugar with brown sugar for a deeper caramel-style sweetness with the espresso. Keep the same cream, milk, gelatine, and chilling method.
Coffee Toffee Panna Cotta – Spoon toffee or caramel sauce over the set panna cotta before serving. This coffee toffee panna cotta keeps the original chilled method and adds a sweet caramel finish.
Coffee Panna Cotta with Condensed Milk – Replace part of the milk with condensed milk and reduce the sugar because condensed milk is already sweet. Keep the same gelatine ratio and chill until fully set.
Storage and Shelf Life
Store Coffee Panna Cotta covered in the fridge for up to 3 days. Keep it in the serving glasses and cover each glass with plastic wrap or place them in an airtight container to protect the surface and keep the flavour fresh.
This dessert shouldn’t be left at room temperature for long because it contains cream and milk. Freezing isn’t recommended, as the texture can become watery or grainy after thawing. Serve chilled straight from the refrigerator and add the chopped chocolate before serving.
Panna Cotta Flavour Ideas You’ll Love
- Lemon Panna Cotta
- Matcha Panna Cotta
- Parmigiano Reggiano Panna Cotta
- Salted Caramel Panna Cotta
- Passion Fruit Panna Cotta
Coffee Panna Cotta Recipe
Ingredients
- 300 ml – 10 oz heavy cream – lactose-free cream works too
- 100 ml – 3.5 oz milk – lactose-free milk if needed
- 80 g – 6 ½ tbsp sugar
- 3 sheets – 6 g gelatine or 2 tsp gelatine powder
- 120 ml – ½ cup strong coffee – you can use espresso
- ½ teaspoon vanilla extract
- chopped chocolate – to decorate
Instructions
- Soak the gelatine sheets in a small bowl of cold water for 10 minutes.
- Add the milk, cream, and sugar to a pot. Warm over medium-low heat, stirring gently until the sugar dissolves, but don’t let the mixture boil.
- Add the coffee and vanilla extract. Stir well, then remove the pot from the heat.
- Squeeze the excess water from the softened gelatine sheets. Add them to the hot cream mixture and whisk until fully dissolved.
- Pour the mixture into serving glasses or small ramekins. Refrigerate for at least 4 hours, or overnight, until set.
- Top the panna cotta with chopped chocolate before serving.
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