How to Make Coffee Panna Cotta Home

Learn how to make a creamy and decadent Coffee Panna Cotta at home. This easy dessert blends rich coffee flavor with smooth, silky cream for the perfect treat.

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Prep Time 20

Cook Time 10

Course Coffee dessert, Dessert

Cuisine Italian

Servings 4

Calories 350 kcal

Equipment

Mixing Bowls
Saucepan
Whisk
Measuring cups and spoons
Small saucepan (for espresso jelly)
Heatproof containers or ramekins (for serving panna cotta)
Fine mesh strainer (optional, for smoothing the panna cotta)
Small pan (for caramelizing hazelnuts)
Spatula or spoon (for stirring)

Ingredients

Coffee Panna Cotta

1 1/4 cups Cream
1/4 cup Milk
1/3 cup Sugar
3 tsp Vanilla bean extract/paste
3 sheets Gelatin
3 shots Espresso

Espresso Jelly

3 shots Espresso
5 tsp Sugar
4 sheets Gelatin

Caramelized Hazelnuts

1/2 cup Sugar
1/4 cup Water
20-30 whole nuts

Instructions

The first step is to prepare the panna cotta base. This creamy mixture is the heart of the dessert. You will need:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 1/2 teaspoons gelatin powder
3 tablespoons cold water
1/2 cup brewed coffee or espresso
Start by dissolving the gelatin. In a small bowl, sprinkle the gelatin over cold water. Let it sit for 5-10 minutes. This helps it bloom.
Next, in a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat until the sugar dissolves. Do not let it boil. Stir in the brewed coffee and vanilla extract.
Once the mixture is hot, remove it from heat. Add the bloomed gelatin and stir until fully dissolved. Let the mixture cool slightly.
Pour the mixture into individual molds or cups. Refrigerate for at least 4 hours or until set. This base is the creamy delight of your Coffee Panna Cotta.
Next, prepare the espresso jelly. This layer adds a rich coffee flavor. Gather these ingredients:
1 cup brewed espresso
1/4 cup granulated sugar
1 1/2 teaspoons gelatin powder
2 tablespoons cold water
Begin by blooming the gelatin. In a small bowl, combine gelatin and cold water. Let it sit for about 5 minutes.
In a saucepan, heat the brewed espresso and sugar over medium heat. Stir until the sugar dissolves. Remove from heat.
Add the bloomed gelatin to the hot espresso mixture. Stir well until the gelatin dissolves completely.
Let the espresso jelly cool to room temperature. Once cooled, pour it over the set panna cotta base. Return to the refrigerator. Chill for another 2-3 hours until firm.
Now, let’s caramelize the hazelnuts. This step adds a crunchy texture. You will need:
1 cup hazelnuts, chopped
1/2 cup granulated sugar
1/4 cup water
Start by toasting the hazelnuts. Place them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 10 minutes. Watch them closely to avoid burning.
While the nuts toast, prepare the caramel. In a saucepan, combine sugar and water. Heat over medium heat without stirring. Allow the mixture to boil until it turns golden brown.
Once the caramel is ready, quickly add the toasted hazelnuts. Stir to coat them evenly. Pour the mixture onto a baking sheet lined with parchment paper. Let it cool completely before breaking into pieces.
These caramelized hazelnuts add a delightful crunch to your dessert.
The final step is to assemble and chill your Coffee Panna Cotta. Start by carefully removing the panna cotta from the molds. Place them on serving plates.
Next, gently pour the espresso jelly on top of each panna cotta. Ensure it covers the surface evenly.
Now, sprinkle the caramelized hazelnuts on top. This adds a beautiful finish and extra flavor.
Refrigerate the assembled dessert for at least 30 minutes. This allows the flavors to meld.

Keyword Caramelized Hazelnuts, Coffee and Hazelnut Dessert, Coffee Panna Cotta, Creamy Coffee Dessert, Espresso Jelly, Homemade Coffee Jelly, Italian Coffee Panna Cotta