If you're a coffee enthusiast who swoons over silky, decadent desserts, this Espresso Panna Cotta will hit all the right notes! It’s packed with bold espresso flavor, made super smooth with sweetened condensed milk, and has just the right balance of richness and sweetness. The secret to that incredible coffee kick? I used DeLallo Foods Instant Espresso Powder, and wow, does it deliver!
This italian panna cotta recipe is as simple as it is impressive. Working with gelatin might sound intimidating, but trust me—it’s not. You just bloom it in cold water, melt it into the warm milk mixture, pour everything into ramekins, and pop them in the fridge. A little effort, a bit of patience, and you’ll have a dessert that’s restaurant-worthy but feels totally achievable at home, just like my espresso gelato!
Whether you’re hosting a dinner party and want to wow your guests or just craving a cozy, indulgent treat to enjoy on the couch, this Espresso Panna Cotta fits the bill perfectly. It’s a dessert that feels fancy but is so simple to make, you’ll find yourself coming back to it time and time again.
The balance of bold espresso flavor and creamy sweetness is so satisfying, and the texture is pure magic. Trust me, once you try it, you’ll wonder how you ever lived without it—and you’ll be looking for every excuse to whip it up again, like my espresso chocolate chip cookies and strawberry and white chocolate cheesecake!
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To take my Espresso Panna Cotta to the next level, I topped it with a luscious drizzle of salted caramel. The rich, buttery caramel with its hint of salt perfectly complements the bold espresso flavor and creamy texture of the panna cotta—it’s an absolutely heavenly combination! If you want to make your own salted caramel, I’ve got a foolproof recipe on my site that’s easy to whip up and insanely delicious, just omit the whiskey!
Why you'll love this recipe
- The Texture is a Dream: This panna cotta is smooth, creamy, and melts in your mouth with every bite. It has that velvety, luxurious feel that makes it perfect for special occasions—or just when you need a little pick-me-up. 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. Once you get the hang of blooming gelatin and gently warming the milk mixture, it’s practically foolproof.
- The Espresso 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!
Ingredients
What you'll need for espresso panna cotta!
- Instant Espresso Powder: I went with DeLallo Foods because it’s super rich and dissolves like a dream. It brings the kind of espresso flavor you’d expect from your favorite coffee shop. 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.
- 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: For that next-level indulgence, heavy cream is a must in this espresso pannacotta. It’s what makes the texture feel so velvety and luxurious.
- 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.
See recipe card for quantities.
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! My Nutella cheesecake brownies are amazing too!
- 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.
Instructions
Let's make it!
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.
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. 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.
- 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.
FAQ
What does panna cotta literally mean?
Panna cotta – literally “cooked cream” – originated in Piedmont and is made of cream and sugar.
What kind of cream do you use for espresso panna cotta?
High-quality heavy cream with a fat content of around 36-40%. This ensures a rich, creamy texture and smooth consistency. Avoid ultra-pasteurized heavy cream if possible, as it can affect the flavor. Make sure it’s free of added stabilizers or thickeners for a pure, silky dessert.
How long does espresso panna cotta take to set in the fridge?
I recommend at least 6 hours, I find overnight is best!
Storage
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
Espresso Panna Cotta
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 I used DeLallo Foods
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.
Brian says
Creamy and full of flavor!!
Steph says
I loved the sweetened condensed milk in this, the espresso with it was wonderful.
Amanda says
Yay!! So happy you liked it, thank you!!