Espresso panna cotta

Ingredients

• 65 mlstrong coffee
• 12chocolate-covered coffee beans
• 1.5 leavesgelatine
• 350 ml40% fat cream
• 75 gsugar

Instructions

1. 1

   Bloom the gelatine

   Soak the gelatine in cold water for about 5 minutes. Bring the cream, sugar and coffee to the boil, then let it boil for 2 minutes. Take the pan off the heat, squeeze the gelatine dry and stir it into the cream mixture.

2. 2

   Chill and finish

   Pour the mixture into small cups and leave to set in the fridge for at least 1 hour. Finish with the chocolate-covered coffee beans.

What is espresso panna cotta?

Panna cotta is an Italian dessert made by setting sweetened cream with gelatine. This version flavours the cream with strong coffee for a rich, gently bitter contrast to the sugar.

The method is simple: warm the ingredients, dissolve the gelatine and chill the mixture until set. Chocolate-covered coffee beans add a crisp finish to the silky dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 3g protein, 37g carbs, 35g fat.

Most of the energy and fat come from the cream, while the sugar supplies most of the carbohydrates. The coffee beans add a little more sugar and fat, and the cream contributes some protein. Balance a serving with fresh fruit, or keep the rest of the meal lighter if you are serving this as dessert.

Getting the gelatine right

Soaking: leave the gelatine in cold water for about 5 minutes so it softens before it goes into the hot cream.

Mixing: squeeze out the softened leaves and stir them into the pan after taking it off the heat. Stir until fully dissolved so the panna cotta sets evenly.

Coffee and cream

Strong coffee: its concentrated flavour stands up to the cream and sugar. Use freshly made coffee and measure out 65 ml.

Cream: the 40% fat cream gives the dessert its rich, smooth texture. Heat it with the sugar and coffee, allowing it to boil for the stated 2 minutes.

Setting and serving

Chilling: give the filled cups at least 1 hour in the fridge to set. The recipe does not specify a longer setting time, so check that the centres are firm before serving.

Finishing: add the chocolate-covered coffee beans just before serving to keep their crunchy texture. Small cups make the dessert easy to portion.

What to serve alongside

The coffee and cream make this a rich dessert, so a small serving is satisfying after a meal. Serve it on its own or alongside fresh fruit for a bright contrast.

For a dinner party, prepare the cups in advance and add the coffee beans at the table or just before bringing them out.

Recipe notes & tips

• Measure the coffee before you start heating the cream.
• Stir the gelatine into the pan off the heat until no pieces remain.
• Pour the mixture into the cups while it is still fluid.
• Allow at least 1 hour for chilling, and check the centres are set before serving.
• Add the chocolate-covered coffee beans just before serving for the best crunch.

Variations

• Use decaffeinated coffee: make the strong coffee with decaf for a caffeine-free version.
• Add vanilla: stir a little vanilla into the cream mixture for a softer flavour.
• Try a cocoa finish: dust the tops lightly with cocoa instead of using coffee beans.
• Serve with berries: add fresh berries alongside each cup for a tart contrast.

Common mistakes to avoid

• Skipping the soak: dry gelatine may not dissolve evenly; soften it in cold water first.
• Adding gelatine over heat: take the pan off the heat before stirring it in.
• Leaving gelatine lumps: stir thoroughly until the mixture is smooth.
• Rushing the chill: give the cups at least 1 hour in the fridge and check they have set.
• Adding the topping too early: wait until serving so the coffee beans stay crunchy.

How to store

Cover the cups and keep them in the fridge; serve within 2 days for the best texture. Add the chocolate-covered coffee beans just before serving. Do not reheat.

Frequently asked questions