Coffee Panna Cotta

I’ve made countless versions over the years, both in professional pastry kitchens and at home, and this panna cotta recipe is the one I keep coming back to. It’s smooth, creamy, and deeply flavored with espresso, not overly sweet, not fussy, and not the least bit intimidating. This is the kind of dessert that feels restaurant worthy, but is completely achievable in your own kitchen with just a few simple ingredients!

What I love most about this recipe is how forgiving it is. There’s no baking, no special equipment, and no complicated techniques. The result is a perfectly set panna cotta with a rich coffee flavor and a silky texture that melts as soon as it hits your spoon. If you’ve ever felt nervous about making panna cotta, this is the recipe that will change your mind. It’s straightforward, reliable, and designed so you can feel confident from start to finish, because great desserts don’t have to be stressful to be impressive!

Just like my espresso chocolate chip cookies and strawberry and white chocolate cheesecake!

What is Panna Cotta?

Panna cotta is a classic Italian dessert made from cream, sugar, and gelatin, gently heated and then chilled until just set. It means “cooked cream,” but there’s no baking involved, just a simple stovetop step.

Why you'll love this coffee panna cotta recipe

• The Texture is a Dream: This pannacotta recipe is smooth, creamy, and melts in your mouth with every bite. It has that velvety, luxurious feel. Mascarpone chocolate mousse has an amazing texture as well.
• Ridiculously Easy to Make: You don’t need any fancy equipment or complicated steps to pull this off. You don’t have to worry about releasing it from the ramekin, just grab a spoon and enjoy it straight from the dish.
• The Coffee Flavor is Divine: If you love coffee, you’ll adore how bold and flavorful this is. The instant espresso powder shines here, giving the panna cotta a rich coffee depth that’s so satisfying. Coffee chocolate cake espresso flavor is just as delicious!
• Perfectly Balanced Sweetness: Thanks to sweetened condensed milk, this dessert is sweet but not cloying. It’s just the right level to enhance the coffee without overpowering it.

Equipment

Using a kitchen scale is a game changer for baking! Not only does it ensure precise measurements for perfect results every time, but it also makes cleanup a breeze. Instead of dirtying multiple measuring cups and spoons, you can measure everything directly into your mixing bowl, cutting down on clutter. Plus, it’s super easy to switch between ingredients, just hit the tare button to reset the scale, and you’re ready to go. Once you try baking with a scale, you’ll never want to go back!

Coffee Panna Cotta Ingredients

What you'll need for espresso panna cotta!

• Instant Espresso Powder: Use your favorite instant espresso powder do not use instant coffee, it doesn't have the same flavor. Check out my chocolate cake salted caramel too!
• Sweetened Condensed Milk: This is what makes the panna cotta so creamy and decadent. It adds a milky sweetness that pairs beautifully with the espresso. I use it in my turtle ice cream too!
• Whole Milk: The whole milk gives the panna cotta a light and smooth base without feeling heavy. It’s the perfect counterbalance to the cream.
• Heavy Cream: High quality heavy cream with a fat content of around 36-40%. This ensures a rich, creamy texture and smooth consistency.
• Vanilla Extract: A splash of vanilla rounds out the flavors and adds a cozy warmth that’s hard to resist.
• Powdered Gelatin: To use, it is first softened in cold water (a process called blooming) before being dissolved in warm liquid. Gelatin is valued for its versatility, neutral taste, and ability to provide a smooth texture.
• Salted Caramel Sauce: This takes it to the next level! Check out my caramel sauce recipe!

See recipe card for quantities.

Gelatin powder vs gelatin sheets

Gelatin powder and gelatin sheets both set desserts, they’re just used differently. Powder is bloomed in cold liquid, then stirred into the warm mixture, it’s easy to find and what I use most often at home. Gelatin sheets are soaked in cold water, squeezed out, and added straight to warm liquid. They’re common in professional kitchens and can feel a bit more precise. This recipe has only been tested with powder, not sheets, or agar agar powder.

Coffee Panna Cotta Substitutions

• Top it with Ganache: A rich chocolate layer on top takes this dessert to the next level. It’s perfect if you’re serving it for a special occasion.
• Add Some Crunch: Sprinkle chopped hazelnuts, almonds, or even coffee beans for a little texture and contrast.
• Nutella: For a chocolatey twist, a dollop of Nutella on top is incredible. It’s like a hug in dessert form!
• Garnish with Chocolate Curls: Perfect for parties or just to make it look extra fancy. A few chocolate curls can turn this into a showstopper.

This recipe has not been tested with other substitutions. These are just suggestions.

How to make Coffee Panna Cotta

Step 1: In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for 5–10 minutes until it has absorbed the water.

Step 2: In a medium saucepan, combine the heavy cream, whole milk, sweetened condensed milk, kosher salt, and vanilla extract. Place the saucepan over medium heat, stirring occasionally, until the mixture is hot and smooth and the condensed milk has fully melted.

Step 3: Whisk in the espresso powder until dissolved. Do not let it boil.

Step 4: Add the bloomed gelatin to the mixture. Stir gently until the gelatin is completely dissolved.

Step 5: Evenly divide the mixture among 5 serving dishes or ramekins. Allow them to cool slightly at room temperature.
Place the dishes in the refrigerator, uncovered, and let them chill overnight (at least 8 hours) until fully set.

Step 6: Once set, serve the panna cotta directly from the dishes. Top with salted caramel sauce and whipped cream if desired.

Hint: Transfer the hot liquid into a spouted measuring cup with a handle for easy and precise pouring into individual ramekins.

Coffee Panna Cotta Pro tips

• Bloom the Gelatin Properly: This step is key to getting the perfect texture. Sprinkle the powdered gelatin over cold water and let it sit for about 5–10 minutes. .
• Don’t Let the Milk Mixture Boil: Keep a close eye on your saucepan. The milk mixture should be warm, but boiling it can ruin the smoothness of your panna cotta.
• Melt the Sweetened Condensed Milk: Heat it gently so it blends seamlessly with the milk and cream. It’s the best way to get that silky texture.
• Add Espresso at the End: Stir the espresso powder into the mixture while it’s still warm. This ensures the flavor is rich and evenly distributed.
• Refrigerate Overnight: Give the coffee panna cotta plenty of time to set, at least 6 hours, but overnight is ideal for that perfect firmness.

Coffee Panna Cotta FAQs

How to store panna cotta

Refrigerator

You can store your espresso panna cotta in the refrigerator for up to 2 days. Make sure to cover each ramekin to keep it fresh and prevent it from absorbing any fridge odors. It’s best enjoyed cold, straight from the fridge, so don’t let it sit out too long before serving.

Related

Looking for other recipes like this? Try these:

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📖 Recipe

Coffee Panna Cotta

Amanda

Espresso Panna Cotta packed with bold coffee flavor, made super smooth with sweetened condensed milk, and has just the right balance of richness and sweetness.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 6 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 5 servings

Equipment

• ▢
  Medium Saucepan
• ▢
  Whisk
• ▢
  Measuring cups or kitchen scale
• ▢
  Measuring Spoons
• ▢
  Ramekins or cups for serving

Ingredients

 

• ▢ 7 grams (2 ½ teaspoons) powdered gelatin 1 envelope
• ▢ 3 tablespoons cold water
• ▢ 1 ½ cups (333 grams) heavy cream
• ▢ 1 ½ cups (355 grams) whole milk
• ▢ ½ cup plus 3 tablespoons (200 grams) sweetened condensed milk
• ▢ ¼ teaspoon kosher salt
• ▢ 1 ½ teaspoons vanilla extract
• ▢ 4 ½ teaspoons Instant Espresso Powder

Get Recipe Ingredients

Instructions

 

• In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for 5–10 minutes until it has absorbed the water.
• In a medium saucepan, combine the heavy cream, whole milk, sweetened condensed milk, kosher salt, and vanilla extract. Place the saucepan over medium heat, stirring occasionally, until the mixture is hot and smooth and the condensed milk has fully melted. Whisk in the espresso powder until dissolved. Do not let it boil.
• Add the bloomed gelatin to the mixture. Stir gently until the gelatin is completely dissolved.
• Evenly divide the mixture among 5 serving dishes or ramekins. Allow them to cool slightly at room temperature.
• Place the dishes in the refrigerator, uncovered, and let them chill overnight (at least 8 hours) until fully set.
• Once set, serve the panna cotta directly from the dishes. Top with salted caramel sauce and whipped cream if desired. Caramel sauce recipe linked in notes below.
• Storage instructions in notes below.

Notes

Check out my salted caramel recipe for topping!

Bloom the Gelatin Properly: This step is key to getting the perfect texture. Sprinkle the powdered gelatin over cold water and let it sit for about 5–10 minutes. It should look like a soft gel when it’s ready.

Don’t Let the Milk Mixture Boil: Keep a close eye on your saucepan. The milk mixture should be warm, but boiling it can ruin the smoothness of your panna cotta.

Refrigerate Overnight: Give the coffee panna cotta plenty of time to set, at least 6 hours, but overnight is ideal for that perfect firmness.

Storage

You can store the panna cotta in the refrigerator for up to 2 days. Make sure to cover each ramekin to keep it fresh and prevent it from absorbing any fridge odors. It’s best enjoyed cold, straight from the fridge, so don’t let it sit out too long before serving.

 

 

 

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