Panna Cotta is a delicious Italian dessert, it’s served chilled and has a custard like consistency, it’s ultra creamy and slightly sweet and you can infuse many different flavors into it. One of my favorite versions is coffee infused panna cotta, it’s the perfect finish to a lovely summertime meal.
The key to making the perfect coffee panna cotta with the utmost of flavor is to brew and use espresso, I repeat espresso, don’t bother trying to make it with regular coffee it won’t have any flavor at all, trust me.
I like to garnish mine with chocolate espresso beans, the more coffee flavor the better for me, but you could even use shaved chocolate, some chopped hazelnuts, a dollop of whipped cream, whatever you like.
Did I mention how easy it is to make? You only need a few simple ingredients which in turn will give you a very WOW presentation.
This recipe for panna cotta is one you don’t have to un-mold, so find your prettiest glasses to serve it in and they don’t have to be big ones either. Add a few cookies on the side and you’ll have the perfect summertime dessert!
You can follow me on Instagram to see what else I’m cooking up during the week, here.
- 1 envelop of plain gelatin, like Knox
- ¼ cup water
- ½ cup hot espresso
- 4 to 5 tablespoons sugar
- 1½ cups of half-and-half
- In a very small bowl bloom the gelatin with the water. Heat in microwave for 30 seconds to dissolve.
- Mix the sugar into the warm espresso in a medium bowl until dissolved. Add the gelatin mixture stirring well so it's not sticking to the bottom using a rubber spatula.
- Stir in all the half-and-half.
- Pour into four small glasses then refrigerate.
- Panna cotta should be set in around 2 hours or so.
- Garnish with chocolate espresso beans or a topping of your choice, right before you're ready to serve.