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coffee panna cotta (espresso panna cotta)

  • Prep Time: 10 minutes
  • Cook Time: 240 minutes
  • Total Time: 250 minutes
  • Yield: 6 servings 1x
  • Category: Dessert


Rich and creamy coffee (espresso) flavoured panna cotta recipe. Made with cream, vegetarian genaltine (or agar agar) in simple easy steps and topped with a rich chocolate layer. 



For Coffee Panna Cotta (Espresso Panna Cotta)

  • 1 1/2 cup Cream
  • 1 1/2 cup Milk
  • 1/3 cup Caster Sugar
  • 1 tbsp Espresso Powder
  • 1 tbsp Gelatine Powder

For Chocolate Topping

  • 2/3 cup Chopped Milk Chocolate
  • 1/3 cup Cream
  • 6 tsp White Chocolate Chips


  1. In a sauce pan, add milk and gelatine powder. Mix well until the powder granules are completely incorporated in the milk.
  2. Place this on stove and set the heat on very low flame. 
  3. Add sugar and stir until the sugar is melted. 
  4. Turn off the flame and while the mixture is still hot, add cream and espresso powder. Mix well until the mixture just comes together.
  5. Pass it through a sieve and immediately transfer the mixture into 6 ramekins/ bowls.
  6. Let this cool down to room temperature and then transfer to the refrigerator to let this set for at least one hour.
  7. Prepare the chocolate topping by heating cream in a sauce pan. Just when the cream begins to boil, add this over chopped chocolate and let it sit undisturbed for a minute. Mix until the cream and chocolate comes together. 
  8. Pour the chocolate mix over the panna cotta. Add a few chocolate chips and let this cool for 3-4 hours until the panna cotta is completely set.

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