Espresso Panna Cotta

Sylwia Wojdyla Ohlrich


For someone who like coffee like me and my family and friends....


★★★★★ 1 vote

6 servings
20 Min
6 Hr 30 Min
Stove Top


  • 1
    envelope unflavored gelatin
  • 1 c
  • 1/2 c
  • 2 Tbsp
    instant espresso powder or instant coffee granules
  • 1/8 tsp
  • ·
    dark and white chocolate
  • 3 c
    heavy whipping cream

How to Make Espresso Panna Cotta


  1. IN a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the cream, sugar, espresso powder and salt. Cook and stir until is dissolved. Remove from the heat.
  2. POUR into six dessert dishes. Cover and refrigerate for 1 hour, stirring every 20 minutes.
  3. REFRIGERATE for at least 5 hours longer or until set. Just before serving. decorate with dark and white chocolate garnish.

Printable Recipe Card

About Espresso Panna Cotta

Main Ingredient: Coffee/Tea/Beverage
Regional Style: American

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