Espresso Panna Cotta — espresso-flavoured panna cotta
Espresso panna cotta is an Italian-French chilled dessert: cream and milk infused with strong espresso, sweetened, and set with gelatin into a just-firm pudding. It is unmolded onto a plate; the texture is silky and barely-set, almost wobbly.
i. Origin & history
Panna cotta ("cooked cream") is Italian — Piedmontese in particular — but is increasingly treated as a French restaurant dessert. The espresso version is particularly popular as the end of a heavy meal.
ii. Ingredients
Makes 6 servings · scroll the side panel to adjust
- 500 ml double cream
- 250 ml whole milk
- 80 g sugar
- 6 g leaf gelatin
- 100 ml strong espresso
- Pinch salt
- Caramel sauce or coffee beans to garnish
iii. Method
- Soak gelatin in cold water 5 min.
- Warm cream, milk, sugar and salt; do not boil. Off heat, dissolve squeezed gelatin. Stir in espresso.
- Pour into 6 ramekins or moulds. Cool to room temperature, then chill 4 hours.
- To unmold: dip mould briefly in hot water; invert onto a plate. Garnish with caramel or coffee beans.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Plain panna cotta is vanilla-based. Chocolate panna cotta uses cocoa. Coffee-cardamom panna cotta adds cardamom for spice.
vi. Common questions
What is espresso panna cotta?
Espresso Panna Cotta is espresso-flavoured panna cotta, from french cuisine. It is unmolded onto a plate; the texture is silky and barely-set, almost wobbly
Where is espresso panna cotta from?
Espresso Panna Cotta is from the french dessert tradition; the recipe and history are detailed above.
How long does espresso panna cotta keep?
See the storage note in the Quick facts panel: 3 days refrigerated.