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Coffee Panna Cotta Recipe
Serve this Coffee Panna Cotta in glasses for a smooth Italian dessert with espresso flavour, creamy texture, soft wobble, and chocolate pieces on top.
Servings: 6 to 8
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
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Soak the gelatine sheets in a small bowl of cold water for 10 minutes.
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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.
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Add the coffee and vanilla extract. Stir well, then remove the pot from the heat.
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Squeeze the excess water from the softened gelatine sheets. Add them to the hot cream mixture and whisk until fully dissolved.
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Pour the mixture into serving glasses or small ramekins. Refrigerate for at least 4 hours, or overnight, until set.
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Top the panna cotta with chopped chocolate before serving.