Panna Cotta al Caffè

Silky Italian coffee panna cotta with a bittersweet espresso caramel — an elegant no-bake dessert.

Nutrition per serving

• 2 cupsHeavy cream
• 1 cupWhole milk
• 1/2 cupSugar
• 1/2 cup strongEspresso
• 3Gelatin sheets
• 1 tspVanilla extract
• 1/3 cupSugar (for caramel)
• 2 tbspWater
• for dustingCocoa powder

1. 1

   Bloom gelatin sheets in cold water for 5 minutes.

2. 2

   Heat cream, milk, and sugar in a saucepan until sugar dissolves and mixture just begins to simmer. Do not boil.

3. 3

   Remove from heat. Squeeze excess water from gelatin and stir into the warm cream until fully dissolved.

4. 4

   Stir in espresso and vanilla extract.

5. 5

   Strain through a fine sieve into a pouring jug.

6. 6

   Pour into 6 ramekins or glasses. Refrigerate for at least 4 hours or overnight until set.

7. 7

   Make espresso caramel: heat sugar and water until amber. Carefully stir in 2 tbsp espresso. Let cool slightly.

8. 8

   To serve, drizzle espresso caramel over each panna cotta and dust with cocoa powder.

💡 Tips for Panna Cotta al Caffè

• • Bring dairy ingredients to room temperature before mixing for a smoother texture.
• • This is a great recipe for beginners — don't overthink it, just have fun!

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