Espresso Panna Cotta Recipe
350kcal
Ingredients
For the Panna Cotta
- 2 cups Heavy cream provides the rich, velvety texture
- 1 cup Whole milk adds creaminess without being too heavy
- 1/2 cup Granulated sugar sweetens the mixture
- 1 tablespoon Powdered gelatin helps set the panna cotta
- 3 tablespoons Cold water necessary to bloom the gelatin
- 1 cup Brewed espresso delivers a rich coffee flavor
- 1 teaspoon Vanilla extract enhances the overall flavor
- 1 pinch Salt rounds out the sweetness
Method
How to Make Espresso Panna Cotta
- In a small bowl, sprinkle the powdered gelatin over the cold water. Allow it to sit for about 5-10 minutes.
- In a saucepan, combine the heavy cream, whole milk, granulated sugar, and a pinch of salt. Heat over medium heat until hot but not boiling.
- Once the cream mixture is hot, remove it from the heat. Stir in the bloomed gelatin until it's completely dissolved.
- Gently fold in the brewed espresso and vanilla extract until well combined.
- Carefully pour the panna cotta mixture into individual serving cups or ramekins.
- Refrigerate for at least 4 hours, or until set.
- Before serving, top with whipped cream, chocolate shavings, or a dusting of cocoa powder.
- Serve chilled and enjoy your delicious Espresso Panna Cotta!
Nutrition
Serving1cupCalories350kcalCarbohydrates30gProtein4gFat25gSaturated Fat15gCholesterol80mgSodium50mgPotassium200mgSugar25gVitamin A500IUCalcium150mg
Notes
Optional: Serve with a sprinkle of freshly ground espresso for an extra kick. Store in an airtight container for up to 3 days.