Portions: 4 servings Calories: 200kcal |
A coffee panna cotta recipe is just your kind of thing if you're a fan of creamy, luscious desserts (isn't everybody?!). Panna cotta is a flan-like Italian dessert made with gelatin instead of eggs. This version is perfect for coffee lovers, and people on an egg-free diet.
By - Last revised . Original May 22, 2015.
Why I ❤️ it Recipe Ingredients Video Preparation
Coffee panna cotta.
Why I ❤️ it
This Italian dessert is popular throughout Italy. In Italian, panna cotta simply translates to 'cooked cream,' so technically, crème caramel, a similar dessert, is also a panna cotta. However, authentic panna cotta is made without gelatin, and the prepared milk and heavy cream mixture is cooked to the point where they are only warm enough to allow the milk proteins to thicken into a custard. This results in a soft and creamy texture.
This panna cotta with a lovely coffee flavor is an easy-to-make dessert that doesn't require an oven. While it looks quite bougie, it's inexpensive and made with easy-to-find ingredients. But your guests don't need to know that.
Coffee panna cotta recipe
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Utensils and tools
Ingredients
- Oil spray for greasing the molds; pick one with a neutral taste.
- 1 cup (236 milliliters) of whole milk or heavy cream
- ½ cup (118 milliliters) of condensed milk
- 1 tablespoon of dark vanilla extract
- 1¾ tablespoon of instant coffee (espresso powder)
- 2 teaspoons of unflavored gelatin powder
- ¼ cup (70 milliliters) of canned dulce de leche
- 4 tablespoons of ice-cold water
- Some warm water to remove the mold at the end
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Get molds ready
Lightly spray four jello molds or small ramekins with a fine mist of the oil spray. I suggest you do this in the sink, so all the stray oil mist doesn't end up on your counter.
Set the molds aside on the counter while you proceed with the following steps.
Step 2: Combine milk
In a medium bowl, combine the milk, condensed milk, vanilla extract, and instant coffee.
Gently stir with a spatula to combine well (stirring vigorously will produce bubbles which we're trying to avoid).
Step 3: Mix gelatin
Add the cold water to a small bowl. Add the gelatin in a fine mist, stirring to prevent it from clumping. Once combined, cover the bowl with a clean towel, and let the mixture rest for five minutes on the counter.
Once it has rested, add to the milk mixture. Sieve to remove undissolved parts (optional, if you see any clumps).
Step 4: Heating
Pour the mixture into a small saucepan, and heat over low heat, stirring constantly but gently (so you don't make bubbles) until the mixture is heated (steam starts to come out), but before it breaks the boil (before it starts bubbling).
Remove from the heat and immediately pour into the ramekins or molds.
Step 5: Cooling
Cover the ramekins with plastic wrap (to prevent them from forming a crust) and let them cool for 15 minutes, on the counter.
Once cooled, take the ramekins to the fridge to chill for at least 4 hours, or even overnight.
Step 6: Unmold
To unmold the chilled panna cotta, slide a sharp knife all around the edge of the pudding to release the edge. Pour some warm water into a bowl, then dip the ramekins into the water bath for 5 seconds (make sure no water gets into them). This will help loosen it a bit more.
Remove the ramekins from the water and pat dry on the outside to prevent water from dripping into the serving dish.
Step 7: Serving
An hour before serving, make the sauce. To make the sauce, mix dulce de leche and ice-cold water to obtain a pourable mix. Cover the sauce, and chill in the fridge.
Cover the ramekin with a dessert plate and turn it upside down. If it doesn't fall immediately, shake gently to release it. Serve the panna cotta with the dulce de leche sauce.
Top tips
- If you don't have instant coffee, you can use three tablespoons of strongly-brewed espresso coffee at room temperature. I suggest instant coffee decaf if you serve to kids.
- If you have them, use the seeds from half a vanilla pod instead of vanilla extract.
- You can make dulce de leche with this dulce de leche recipe.
Serving suggestions
Serve the panna cotta with the dulce de leche sauce on the side. If you feel like it, a dollop of whipped cream makes it a bit extra fancy.
For more easy, no-bake dessert, try my no-bake dulce de leche cheesecake, my no-bake blueberry cheesecake, my no-bake mango cheesecake, and this chocolate raspberry mousse.
Nutritional information
Calories: 200kcal - Carbohydrates: 29g - Protein: 9gFat: 4g - Saturated fat: 2g - Cholesterol: 24mg - Sodium: 128mg - Potassium: 219mg - Sugar: 28g - Vitamin A: 100IU - Vitamin C: 1mg - Calcium: 129mg - Iron: 0.2mg
More dessert recipes
See more: dessert recipes
FAQs
What is panna cotta?
Panna cotta is an Italian dessert made with cream and thickened with gelatin; flavorings like vanilla and coffee are usually added.
How long does panna cotta take to set?
It generally takes about 3-4 hours chilling in the fridge for Panna cottta to set.
How to make panna cotta with yogurt?
Yogurt makes a great lighter substitute for cream in panna cotta, for this recipe for panna cotta with coffee; however, I preferred milk, so it's already on the lighter side.
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Coffee panna cotta
Ingredients
- oil spray
- 1 cup whole milk
- ½ cup of condensed milk
- 1 tablespoon of dark vanilla extract
- 1¾ tablespoon of instant coffee
- 2 teaspoon of unflavored gelatin powder
- ¼ cup of canned dulce de leche
- 4 tablespoon of ice-cold water
- 6 cups warm water to remove the mold at the end
Instructions
Step 1: Get molds ready
- Lightly spray four jello molds or small ramekins with a fine mist of the oil spray. I suggest you do this in the sink, so all the stray oil mist doesn't end up on your counter.Set the molds aside on the counter while you proceed with the following steps.
Step 2: Combine milk
- In a medium bowl, combine the milk, condensed milk, vanilla extract, and instant coffee.Gently stir with a spatula to combine well (stirring vigorously will produce bubbles which we're trying to avoid).
Step 3: Mix gelatin
- Add the cold water to a small bowl. Add the gelatin in a fine mist, stirring to prevent it from clumping. Once combined, cover the bowl with a clean towel, and let the mixture rest for five minutes on the counter.Once it has rested, add to the milk mixture. Sieve to remove undissolved parts (optional, if you see any clumps).
Step 4: Heating
- Pour the mixture into a small saucepan, and heat over low heat, stirring constantly but gently (so you don't make bubbles) until the mixture is heated (steam starts to come out), but before it breaks the boil (before it starts bubbling). Remove from the heat and immediately pour into the ramekins or molds.
Step 5: Chill
- Cover the ramekins with plastic wrap (to prevent them from forming a crust) and let them cool for 15 minutes, on the counter. Once cooled, take the ramekins to the fridge to chill for at least 4 hours, or even overnight.
Step 6: Unmold
- To unmold the chilled panna cotta, slide a sharp knife all around the edge of the pudding to release the edge. Pour some warm water into a bowl, then dip the ramekins into the water bath for 5 seconds (make sure no water gets into them). This will help loosen it a bit more.Remove the ramekins from the water and pat dry on the outside to prevent water from dripping into the serving dish.
Step 7: Serving
- An hour before serving, make the sauce. To make the sauce, mix dulce de leche and ice-cold water to obtain a pourable mix. Cover the sauce, and chill in the fridge.Cover the ramekin with a dessert plate and turn it upside down. If it doesn't fall immediately, shake gently to release it. Serve the panna cotta with the dulce de leche sauce.
Nutrition
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By , published May 22, 2015 on Tia Clara
Where and how long should you store this?
Refrigerate for up to a week. It has never lasted longer than this at home, so I am not sure how long more it would keep.