Espresso Panna Cotta

Looking for an easy no-bake dessert?  This Espresso Panna Cotta is the perfect dessert!  It combines you coffee, chocolate and dessert all in one!    Post may contain affiliate links. 

Espresso Panna Cotta

I think I’ve mentioned before that I have a herd share with my CSA.  What this means is that we get a gallon of fresh, raw cow’s milk every week.  A gallon of milk a week for two people can sometimes mean that I am searching for ways to use up our milk before we pick up the next gallon, which is how I discovered panna cottas.  I absolutely love them and they have become my most favorite go to dessert, as you can see here:  Mint Chocolate Chip Panna Cotta, Yogurt Panna Cotta Flecked with Vanilla Bean,  Pumpkin Spice Chai Panna Cotta, and Goat Cheese Panna Cotta with Cranberry-Port Glaze.   I’ve actually made more, just do a search on Panna Cotta on my blog and they will all pop up!

This may be my favorite panna cotta so far.  I love a coffee dessert and this is one of the best I’ve ever had.  I think what makes this so good is that the espresso coffee powder is dissolved in the milk, instead of a half coffee/half milk type.  The coffee flavor comes through perfectly.  I found this Espresso Panna Cotta from Giada at The Food Network.  She serves it with white and dark chocolate shavings on top, which I am sure is divine, but I just served it plain because I’m lazy.  Giada, bless her heart, said that this serves two.  That is one cup of very rich panna cotta each.  I have changed the instructions to have it serve 4.  I almost always make my panna cottas a 1/2 cup serving.

The beauty of panna cottas is that they are very forgiving.  I sometimes completely ignore the specifics of the milk and/or cream – substituting my whole milk for both.  Sometimes, I let my milk settle and scoop the cream off of the top and use it.  Either way works.  Like I said, they are very forgiving.  You could even make them lowfat by using lower fat milk, they might not be as creamy, but they will still be good!

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5 from 1 vote

Espresso Panna Cotta

This Espresso Panna Cotta is the perfect no-bake dessert. 

Course Dessert

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

Calories 382kcal

Author Pam Greer (adapted from Giada)

Ingredients

• 1/2 cup whole milk
• 1 1/2 teaspoons unflavored powdered gelatin
• 1 1/2 cups heavy cream I just used more whole milk
• 3 teaspoons instant espresso powder
• 1/4 cup sugar
• Pinch salt
• 1 small white chocolate bar for garnishing (I omitted)
• 1 small dark chocolate bar for garnishing (I omitted)

Instructions

• Place the 1/2 cup of milk in a small saucepan and sprinkle the gelatin over it. Allow it to soften for about 5 minutes. Over medium heat, stir it until the gelatin dissolves, but the milk does not boil, about 2-5 minutes. Add the cream, espresso powder, sugar and salt. Over low heat, whisk gently, until the espresso powder is incorporated and the sugar dissolves, about 3 more minutes. Turn off the heat and let it cool slightly.
• Pour into 4 (1/2 cup) dessert glasses and refrigerate for at least 6 hours. During the first hour, stir every 20 minutes to keep the cream incorporated and help keep it from separating.
• To serve garnish with white and dark chocolate shavings (if you desire).

Notes

Requires a minimum of 6 hours chilling time. 

Nutrition

Calories: 382kcal | Carbohydrates: 17g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 125mg | Sodium: 50mg | Potassium: 133mg | Sugar: 14g | Vitamin A: 27.2% | Vitamin C: 0.7% | Calcium: 9.3%