Coffee Panna Cotta

5 from 2 votes

Coffee Panna Cotta is a simple, elegant dessert that is the perfect complement for a dinner party or to simply have on hand for a special treat anytime. Panna cotta is quick and simple to make, and can be made well in advance making it ideal for entertaining. My version features the classic pairing of coffee and cream topped with a rich and smooth chocolate ganache.

Prep Time20

Chilling Time6

Total Time6 20

Course: Dessert

Cuisine: Italian

Calories: 594kcal

Author: Christy Faber

Ingredients

Coffee Panna Cotta

½ cup hot water
2 tablespoon espresso powder
1 tablespoon gelatin
1 ½ cups whole milk
1 cup heavy cream
⅓ cup maple syrup
1 teaspoon vanilla

Chocolate Ganache Topping

2 oz semi-sweet chocolate
½ cup heavy cream

Instructions

Coffee Panna Cotta

Add the espresso powder to the hot water and stir to dissolve.
Sprinkle the gelatin over the espresso mixture and allow to sit undisturbed for 5 minutes.
In a medium saucepan, combine the milk, heavy cream, maple syrup, vanilla and the coffee/gelatin mixture. Heat over medium high heat until very hot but not simmering.
Divide the mixture evenly into four ramekins or small dessert bowls. (For an extra smooth texture, pour the mixture through a sieve.) Cover the bowls with plastic wrap to prevent a skin from forming on top.
Refrigerate for a minimum of four hours before adding the chocolate ganache topping.

Chocolate Ganache Topping

Chop the chocolate and place in a small glass measuring cup or bowl.
Heat the heavy cream until very hot but not simmering.
Pour the hot cream over the chocolate and stir well until the chocolate is completely incorporated.
Pour the ganache over the panna cottas. Refrigerate for at least another two hours or overnight before serving.
If desired, you may garnish your Coffee Panna Cotta with a dusting of espresso powder, chocolate shavings, an edible flower or fresh fruit. Enjoy!

Notes

Bloom the gelatin properly by letting it sit undisturbed on the liquid for at least five minutes.

Use high quality sources for your milk, cream, gelatin and vanilla.

Heat the mixture slowly over medium heat to dissolve the gelatin and avoid scorching.

Don't let your mixture come to a boil. Heat until hot but not boiling or simmering. Boiling can break down the gelatin and your panna cotta may not set.

For a silky smooth texture, strain the mixture through a fine mesh strainer.

Allow at least 6 hours or preferably overnight to allow the panna cotta time to set.

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