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coffee hazelnut panna cotta recipe

Coffee Hazelnut Panna Cotta

This creamy, rich coffee hazelnut panna cotta is a luxurious yet easy-to-make dessert. Infused with espresso, topped with a crunchy hazelnut praline, and drizzled with a deep amber coffee caramel, it’s the perfect sweet finish to any meal. Vegan-friendly option included.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 3 hours 35 minutes
Total Time 4 hours
Servings: 4 people
Course: Dessert
Cuisine: Italian, Vegan Option Available
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Classic (Serves 4):
  • 1½ cups double cream
  • ½ cup espresso
  • ¼ cup brown sugar
  • 1 tsp powdered gelatine bloomed in 2 tbsp water
  • A pinch of salt
  • Splash of vanilla extract
For the Vegan Option:
  • 400 ml canned coconut milk
  • 200 ml plant milk
  • 3 heaping tbsp cornstarch
  • 3 –4 tbsp sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 60 ml strong espresso replacing part of the plant milk
For the Caramel Topping:
  • 100 g caster sugar
  • 50 ml water
  • 50 g espresso off the heat
For the Hazelnut Praline:
  • 100 g caster sugar
  • 50 ml water
  • 40 g roughly chopped hazelnuts
  • Sea salt

Method
 

Bloom Gelatine:
  1. Sprinkle 1 tsp of gelatine over 2 tbsp of cold water in a small bowl. Let it sit for 5 minutes until it blooms (becomes spongy).
Make the Panna Cotta Base:
  1. In a saucepan over low heat, combine the espresso and sugar. Stir until the sugar dissolves. Add the double cream (or coconut milk for vegan option) and a pinch of salt. Heat until just below boiling, with steam rising and small bubbles around the edges.
Add Gelatine:
  1. Remove the mixture from the heat and stir in the bloomed gelatine until fully dissolved. Optionally, strain for a smooth finish.
Set the Panna Cotta:
  1. Pour the mixture into serving glasses or ramekins. Tap gently to remove air bubbles. Place in the fridge and chill for at least 4 hours (or overnight for best results).
Make the Coffee Caramel:
  1. In a clean pan, combine 100 g caster sugar and 50 ml water. Heat over medium heat without stirring, swirling occasionally, until the sugar turns a deep amber color. Carefully stir in 50 g of espresso off the heat. Allow it to cool slightly.
Make Hazelnut Praline:
  1. In a separate pan, heat 100 g caster sugar and 50 ml water until it caramelizes. Stir in the chopped hazelnuts, pour onto a lined tray, and sprinkle with a pinch of sea salt. Let it cool, then blitz in a food processor until you get a coarse crumb.
Serve:
  1. When ready to serve, pour the cooled coffee caramel over each panna cotta, then top with the hazelnut praline. For unmoulding, dip the moulds briefly in hot water and invert onto a plate.

Notes

  • You can prepare the coffee syrup and praline ahead of time; they store well at room temperature.
  • If you prefer a less sweet version, reduce the sugar in both the panna cotta and the caramel.
  • The caramel and hazelnut praline are great as toppings for other desserts too, like ice cream or cakes.