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!
Espresso Panna Cotta
- 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)
- 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).