Coffee Panna Cotta
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.
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
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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