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Espresso Panna Cotta Recipe | Coffee Italian Dessert

Espresso Panna Cotta

This espresso panna cotta is a silky, no-bake Italian dessert made with cream, sugar, and rich espresso. It sets into a smooth, melt-in-your-mouth treat that’s perfect for dinner parties and easy to make ahead.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 5 people
Course: Dessert
Cuisine: Italian
Calories: 260
Ingredients Method Notes

Ingredients
  

For the panna cotta:
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • ½ cup granulated sugar
  • 2 –3 teaspoons espresso powder or instant espresso granules
  • 1 packet powdered gelatin 7.2 grams
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 tablespoons cold water for blooming gelatin
Optional toppings:
  • Lightly sweetened whipped cream
  • Dark chocolate shavings
  • Whole espresso beans
  • Amaretti cookie crumbs optional

Method
 

Bloom the Gelatin
  1. Pour 3 tablespoons of cold water into a small bowl.
  2. Sprinkle the powdered gelatin evenly over the top.
  3. Let it sit for 5 minutes until it softens and looks wrinkled.
Heat the Cream Mixture
  1. In a medium saucepan, combine the heavy cream, whole milk, sugar, espresso powder, and a pinch of salt.
  2. Warm over medium-low heat, whisking often.
  3. Heat until the mixture is steaming and the sugar dissolves — do not let it boil.
Add the Gelatin
  1. Remove the saucepan from the heat.
  2. Add the softened gelatin and whisk until fully dissolved.
  3. Stir in the vanilla extract.
Strain (Optional but Recommended)
  1. Pour the mixture through a fine mesh sieve for an extra smooth texture.
Pour and Chill
  1. Divide the mixture into 4–6 small glass cups or ramekins.
  2. Cover with plastic wrap (touching the surface to prevent a skin).
  3. Refrigerate for 4–6 hours, or overnight for the best texture.
Serve
  1. Top with whipped cream, dark chocolate shavings, or a single espresso bean.
  2. Serve chilled straight from the fridge.

Notes

  • Heavy cream is essential for the silky, rich texture. Milk or plant-based substitutes won’t set the same way.
  • Don’t boil the cream mixture — boiling can weaken the gelatin and change the flavor.
  • Panna cotta tastes even better on day two as the flavors meld.
  • Keep it chilled and covered for up to 3 days. Add toppings right before serving so they stay fresh.
  • If unmolding, lightly grease the ramekins with neutral oil and dip the bottom in warm water for a few seconds.