All great meals end with a hit of strong coffee and something sweet, and this Espresso Panna Cotta does both! This easy no-bake dessert uses only a handful of ingredients and is topped with a homemade espresso syrup.
If you love easy no-bake single-serve desserts, then you have to try these Banoffee Verrines or these Tiramisu Cups.
Why This Espresso Panna Cotta Recipe Works
- Recipe name: Espresso Panna Cotta
- Ready in: 1 hr (plus 6 hrs chilling time)
- Serves: 4 servings
- Main ingredients: Cream, gelatine, sugar, espresso powder, brewed espresso, and vanilla.
- Perfect for: An easy no-bake dinner party dessert.
- Why I love it: The homemade espresso syrup is just delicious and adds even more coffee flavor to this dessert.
- Calories: 516kcal
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Key Ingredients
- Heavy cream - Heavy cream refers to creams with a fat content higher than 36%. In South Africa, these creams are often called whipping cream. Please don't confuse this with double thick cream.
- Espresso powder - Add this while making the panna cotta mixture for an intense coffee flavor. Choose a high quality espresso powder that dissolves well.
- Brewed espresso - The espresso syrup is made from freshly brewed espresso; choose your favorite strong espresso for this. Using both brewed espresso and espresso powder gives this panna cotta a deeper, more intense coffee flavor than recipes that rely on just one or the other.
- Powdered gelatine - This recipe uses powdered unflavored gelatin, but you can use gelatine sheets instead. Check the packaging to see how to substitute one for the other.
See the recipe card for full information on ingredients and quantities.
Variations
If you'd love chocolate, serve this dessert with a chocolate sauce instead of coffee syrup. The chocolate sauce found in this Hot Fudge Brownie Sundae Recipe is amazing! This recipe would also be amazing served alongside something crunchy like these Heart Shaped Sugar Biscuits.
If you'd like to try another flavor panna cotta, try this Baileys Panna Cotta recipe.
How to Make Espresso Panna Cotta with Espresso Syrup
- Step 1: Add the gelatine and water to a small bowl and stir to combine. Allow the gelatine to soak up the water for a few minutes.
- Step 2: Add the cream, vanilla, caster sugar, espresso powder, and espresso to a medium saucepan set over low heat. Allow the sugar to dissolve while stirring occasionally with a rubber spatula; once the sugar has dissolved, remove the panna cotta mixture from the heat. Do not boil.
- Step 3: Add the gelatine to the cream mixture and stir to combine, ensuring the gelatine has fully dissolved.
- Step 4: Divide the panna cotta mixture between 4 panna cotta molds or glasses. Cover the tops of each mould with plastic wrap, and refrigerate to set overnight.
- Step 5: To make the syrup, add the caster sugar and espresso to a small saucepan set over medium heat, and allow the sugar to melt while stirring occasionally. Once melted, allow the mixture to thicken as the liquid evaporates. Pour into a glass jar to cool slightly.
- Step 6: Remove the panna cotta glasses from the fridge, and pour a thin layer of the coffee syrup over the top of each panna cotta. Decorate with milk chocolate or dark chocolate shavings or espresso beans, and serve with your favorite Italian biscuits.
Storage
Store any leftover panna cotta in an airtight container in the fridge for up to two days. If you have set the desserts in glasses where de-molding was unnecessary, then cover the rim of the glass with plastic wrap and store the desserts in the fridge for about 2 days. I do not recommend freezing this dessert.
Expert Tips
- Do not boil the cream mixture; otherwise, the gelatine won't be able to set the dessert.
- Allow the panna cottas sufficient time to set in the fridge; overnight is best.
- If demoulding, be careful not to overheat the bottom of the dessert as the panna cotta will begin to melt.
Espresso Panna Cotta with Espresso Syrup FAQs
Yes, you can; for this recipe, about three sheets should be enough. Check the instructions on the gelatine packaging to be sure. Cut the sheets into small squares and soak them in water until they soften, discard the water, and continue with the recipe as if using powdered gelatine.
Of course! Set the dessert in the glasses you'd like to serve the panna cotta in. This way you can avoid demoulding altogether.
If you'd rather skip the daunting task of de-molding panna cottas, choose to set them in individual dessert glasses. This way you can serve the dessert straight from the fridge and not worry about de-molding and plating it. You can use martini glasses, mini dessert glasses, or even whiskey tumblers.
I do not recommend freezing this dessert. If you're looking for a delicious, serve-from-frozen dessert, try this Frozen Peppermint Crisp Tart.
Instant coffee can work in a pinch, but the flavor will be noticeably milder and less intense than espresso powder, since espresso powder is more concentrated. If substituting, use slightly more instant coffee than the recipe calls for in espresso powder, and expect a lighter coffee flavor in the finished panna cotta.
More Coffee Flavored Baking Recipes
This fancy dinner party dessert is perfect to serve year-round, and I especially love serving it for a New Year's Eve dinner party! These Red Wine Poached Pears and this Pistachio Tiramisu also make fantastic dinner party desserts.
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at these Vanilla Cupcakes with Chocolate Frosting!
📖 Recipe
Espresso Panna Cotta with Espresso Syrup
Equipment
- 4 dessert glasses
Ingredients
Espresso Panna Cotta
- 1 teaspoon espresso powder
- 100 ml brewed espresso
- 350 ml heavy cream
- 60 g caster sugar
- 1 teaspoon vanilla bean paste
- 1¼ teaspoon gelatine powder
- 2 tablespoon cold water
Coffee Syrup
- 200 ml brewed espresso
- 150 g caster sugar
Instructions
Espresso Panna Cotta
- Add the gelatine and water to a small bowl and stir to combine. Allow the gelatine to soak up the water for a few minutes.
- Add the cream, vanilla, caster sugar, espresso powder, and espresso to a medium saucepan set over low heat. Allow the sugar to dissolve while stirring occasionally with a rubber spatula; once the sugar has dissolved ,remove the panna cotta mixture from the heat. Do not boil.
- Add the gelatine to the cream mixture and stir to combine, making sure all of the gelatine has dissolved.
- Divide the panna cotta mixture between 4 panna cotta molds or glasses. Cover the tops of each mold with plastic wrap and refrigerate to set overnight.
- Add the caster sugar and espresso to a small saucepan set over medium heat, and allow the sugar to melt while stirring occasionally. Once melted, allow the mixture to thicken as the liquid evaporates. Pour into a glass jar to cool slightly.
- Remove the panna cotta glasses from the fridge and pour a thin layer of the coffee syrup over the top of each panna cotta. Decorate with milk chocolate or dark chocolate shavings or an espresso bean, and serve with your favorite Italian biscuits.
Notes
- If you choose to make this dessert in moulds, then to de-mould the panna cotta, dip the bottom of the moulds into warm water for a few seconds. This will loosen the dessert and allow you to tip it onto a serving plate. Be careful not to melt the dessert while dipping it into the warm water. A few seconds is enough.
Alex says
If you love coffee desserts you have to try this one!
Julia says
Such an easy dessert to make ahead of time and it was delicious