Silky, creamy, and infused with the rich flavor of freshly brewed coffee Coffee Panna Cotta is an elegant Italian-inspired dessert that feels fancy but is surprisingly simple to make. A smooth custard base sets in the fridge, creating a chilled treat perfect for ending any meal on a sophisticated note.

Origin Coffee Panna Cotta

Panna cotta (“cooked cream” in Italian) hails from the Piedmont region of northern Italy. Traditionally flavored with vanilla, this coffee variation blends classic technique with a modern twist for all the coffee lovers out there.

What I Love About This Recipe

It looks impressive but takes just 10 minutes of active time. The texture is lush and velvety, and the mellow bitterness of coffee balances the sweetness perfectly.

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Coffee Panna Cotta

Recipe by RecipeWikkiCourse: DessertCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Coffee Panna Cotta is a silky, creamy Italian dessert infused with the rich flavor of brewed coffee or espresso. Made with a simple mixture of cream, sugar, gelatin, and coffee, it’s chilled until set into a smooth, spoonable texture. The bitterness of the coffee perfectly balances the sweetness of the cream, making it an elegant yet approachable treat. It’s often served with whipped cream, chocolate shavings, or a dusting of cocoa for a luxurious finish.

Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• ½ cup granulated sugar

• 2 tsp instant espresso powder (or strong brewed coffee)

• 2½ tsp unflavored gelatin powder (about 1 packet)

• 3 tbsp cold water

• 1 tsp vanilla extract

Directions

• In a small bowl, sprinkle gelatin over cold water. Let stand for 5–10 minutes to bloom.
• In a saucepan over medium heat, combine cream, milk, sugar, and espresso powder. Heat until sugar dissolves and mixture is steaming but not boiling.
• Remove pan from heat. Stir in bloomed gelatin until completely dissolved.
• Add vanilla extract and stir to combine.
• Pour mixture through a fine sieve into a measuring cup or bowl with a spout.
• Divide among 6 small ramekins or glasses.
• Chill at least 4 hours (or overnight) until set.
• To serve, you can unmold onto plates or serve in the glasses. Top with whipped cream, chocolate shavings, or a dusting of cocoa powder.

Notes

• For a stronger coffee flavor, increase espresso powder to 1 tablespoon.
• If using brewed coffee, reduce the milk by ¼ cup to avoid a runny set.
• Keeps well in the fridge up to 3 days.