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 ½ 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
Ingredients
Instructions
- Place the ½ 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 (½ 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).
Larry Babcock says
Made this for my group tonight. Everyone loved it. Next time I think I'll add whip cream and toasted pecan pieces on top.
Pam Greer says
Oh, that sounds good!
Michelle says
I've made a recipe for Chocolate Panna Cotta from Giada and it was wonderful. Considering my love of coffee, I think I need to try this one too. Thank you for linking this week, Pam. Your Panna Cotta was one of the top-viewed links. I guess I'm not the only one who can't resist chocolate and coffee.
Miz Helen says
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your weekend and your new Red Plate!
Come Back Soon,
Miz Helen