ITALIAN COFFEE PANNA COTTA

Panna Cotta is a very easy Italian Dessert to make: you need just few ingredients and in few minutes you can make both a refreshing and decadent no-bake treat.

In this version you can enjoy Panna Cotta matched with Espresso: the coffee flavor is delicate and perfect balances the sweetness of the cream.

After few hours in refrigerator Panna Cotta is ready to serve with an amazing homemade Espresso Chocolate Topping: the perfect match!

For this recipe I've used my Italian moka pot to prepare the coffee: feel free to use your favourite method to prepare coffee. Consider that the moka pot gives a delicate coffee flavor; if you prefer a strong and a bit sour coffee flavor, you can make coffee using instant coffee powder.

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Prep Time 25 mins

Refrigerating Time 4 hrs

Total Time 4 hrs 25 mins

Course Dessert

Cuisine Italian

Servings 5 Servings

Calories 272 kcal

Ingredients

Coffee Panna Cotta

360 g (1+1/2 cup) whipping cream I suggest to use fresh whipping cream with about 35% fat
80 g (1/3 cup) sugar
1/3 vanilla bean or 1/2 tsp vanilla extract
180 g (3/4 cup) hot coffee
10 g gelatine leaf or gelatine powder

Chocolate Espresso Topping

70 g (2,5 oz) dark chocolate
60 g (1/4 cup) whipping cream
About 15-25 g 1-2 tbsp coffee

Instructions

Coffee Panna Cotta

Grease 5 disposable aluminium ramekins with some flavorless vegetable oil (I’ve used sunflower seed oil); absorb any oil excess with paper towel. Set aside.
Prepare the coffee: I make my Italian Espresso moka pot, you can make coffee in your favorite way.
In a small size saucepan, place whipping cream, sugar and vanilla bean cut longisde.
Soak gelatine leaves in chilled water for about 5 minutes.
Meanwhile bring whipping cream mix to a simmer over low-medium heat: remove from heat just before it starts simmering.
Incorporate hot coffee into the whipping cream mix.
Gently squeeze gelatine leaves and completely dissolve it into the hot whipping cream mix.
Pour it in the prepared molds and refrigerate to set for at least 4 hour or overnight.

Chocolate Espresso Topping

Finely chop dark chocolate.
Mix whipping cream, coffee and bring to a simmer (remove from heat when very hot but just before starts simmering).
Add chopped chocolate, let it sit for 1-2 minutes, then mix until chocolate is completely dissolved.

Serve

Invert Coffee Panna Cotta onto your serving plate, make a small hole with a knife on the bottom of the mold to easily unmold it.
Pour the Chocolate Espresso Topping and serve immediately.

Video

Notes

Store in refrigerator for about 4 days.