Description
Silky, no-bake espresso panna cotta made with cream, vanilla, and real espresso. Smooth, lightly sweet, and perfect for make-ahead entertaining.
Ingredients
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
1/2 cup espresso (or very strong coffee)
2 tsp powdered gelatin
3 tbsp water
1 tsp vanilla extract
Pinch of salt
Instructions
1. Bloom gelatin: Sprinkle gelatin over water in a small bowl. Rest 5–10 minutes until spongy.
2. Warm base: In a saucepan over medium heat, stir together heavy cream, milk, sugar, salt, and espresso until sugar dissolves and mixture is warm (do not boil).
3. Dissolve gelatin: Remove from heat. Stir in bloomed gelatin until fully dissolved and smooth.
4. Add vanilla: Stir in vanilla extract.
5. Pour: Divide into 4–6 ramekins or glasses.
6. Chill: Refrigerate at least 4 hours (or overnight) until set.
7. Serve: Enjoy chilled; optional toppings include cocoa, chocolate shavings, whipped cream, or berries.
Notes
Espresso substitute: Use 1/2 cup very strong brewed coffee if needed.
Texture tip: Don’t boil the mixture—high heat can affect how gelatin sets.
Make-ahead: Keeps well covered in the fridge for up to 3 days.
Dairy-free option: Swap to full-fat coconut milk + coconut cream (set may be slightly softer).
Unmolding: Lightly dip the ramekin bottom in warm water for 3–5 seconds, then invert onto a plate.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving (1 ramekin/glass)
- Calories: ~320
- Sugar: ~16 g
- Sodium: ~55 mg
- Fat: ~26 g
- Saturated Fat: ~16 g
- Unsaturated Fat: ~8 g
- Trans Fat: 0 g
- Carbohydrates: ~18 g
- Fiber: 0 g
- Protein: ~4 g
- Cholesterol: ~95 mg