Coffee Panna Cotta

The recipe for coffee panna cotta is very popular in Italian cuisine. Well, actually the original panna cotta is an institution in the transalpine country, but we know that many diners find it a bit mild, or insipid.

To add a touch of flavour, we suggest you make this coffee panna cotta, which turns out to be an absolutely delicious dessert for coffee lovers. It couldn’t be otherwise on a page like ours. Due to its ingredients, this panna cotta dessert will leave you very satisfied. Whether you like sweet or coffee.

First of all, let’s look at the ingredients needed to make the coffee panna cotta:

Ingredients of the recipe for the coffee Panna Cotta

This preparation of the coffee panna cotta does not require too many ingredients, and each of them is very simple to achieve. It is worth dedicating a little of our time and art, to this speciality that you can use to delight your visitors with a particular charm.

  • 375 ml of double cream.
  • 100 grams of icing sugar.
  • 3 Leaves of Gelatine.
  • One sachet of instant coffee.
  • A dash of vanilla, brandy, cognac or liqueur to taste. Just to flavour it.

With these quantities, you will get approximately 4-6 portions of coffee panna cotta.

NOTE: it is very easy to make panna cotta coffee quickly, but after that you will have to let it cool down for a few hours. So we advise you to make this recipe from one day to the next.

How to make the coffee Panna Cotta (step by step)

We will start with the first step, which is to put the three leaves of neutral gelatine in a container with water. The water should be warm, never hot, as the aim is to hydrate the leaves well (if you have worked with gelatine before, you will be familiar with this process).

The gelatine will be hydrated in a few minutes, which you should use to continue the recipe. So put the container aside (not too far away, you’ll find out why later), and get on with the rest:

The next thing is to take a small pot, where we will put the rest of the ingredients of the coffee panna cotta: double cream, the sachet of instant coffee, the icing sugar and a dash of vanilla or your favourite liqueur.

Heat everything over a low heat and stir slowly. Don’t rush, but don’t stop, with patience. The aim is to keep them from sticking to the bottom of the pot. By the way, in these minutes take the opportunity to take out some sticks (the ones for whipping cream, by hand) and keep them close. You will need them later, and you don’t want to have to look for them in the drawers in a hurry.

Tip: If you want your coffee panna cotta recipe to taste more like coffee, just adjust the quantities. We’ve used a soluble coffee sachet, and that’s usually enough, but this will suit your taste. Of course, you can also use different types of coffee to get different nuances and flavours in your panna cotta.

Well, at this point we continue to stir our panna cotta mixture. At some point it will reach boiling point and boil (never stop stirring). When this happens, do two things: first, remove the pot from the heat, and then immediately take out the gelatine leaves you had in reserve, drain them a little, and put them in the pot with the boiling mixture. Do you understand why you should have left the gelatine moisturizing near you? This should be done in a matter of seconds.

Now, with the pot off the heat, we’ll stir the mixture well with a few sticks. If you have listened to us before, you will have taken the precaution of looking for them in advance and leaving them at hand. The aim now is simply to stir everything, the mixture and the gelatine, so that the panna cotta is homogeneous. Be careful, this step should always be done away from the fire, and with the cooker off!

When your coffee panna cotta looks dense and creamy, without lumps (or when you are tired of moving the sticks), just serve it in the containers where you will eat it. They can be small cups, glasses, bowls, this already as you want. It is important to remember that these containers will be where you will present the coffee panna cotta already on the table. You cannot change them or serve them elsewhere (well, you can, but at the risk of breaking it).

Another tip: even if you have stirred it very well with the sticks, use a strainer to strain the coffee panna cotta before pouring it into the containers. This way you can filter out any lumps or traces of gelatine that have not completely dissolved. It never hurts to be sure, and it won’t cost you anything.

The panna cotta is ready, and now all you have to do is curdle it and cool it. Take the containers and put them in the fridge for about 6-8 hours. The longer you leave it to cool, the more your panna cottas will curdle when you serve them, so you can make them at night and eat them the next day, or make them in the morning to serve them for dinner. This already depends on the cook and your planning.

In case you have any doubts, here is a video to show you how to make the coffee panna cotta without any detours:

Easy coffee Panna Cotta

We leave you an alternative to the initial option of the coffee panna cotta, very easy and quick to prepare. Although this is just another recipe for preparing the same panna cotta dessert, you may find it a little simpler than the one we offered you previously.

It’s a matter of trying and keeping the coffee panna cotta you like best.

Ingredients of easy coffee Panna Cotta

  • 2 sachets of neutral unflavoured gelatine (ideally 6-7 grams per sachet)
  • A cup of milk and a half + half a cup of milk (that is, three parts of milk on one side, and one part on the other)
  • 4 cups of whipping or double cream.
  • 2 tablespoons of coffee.
  • Half a cup of sugar.
  • 1-2 teaspoons of vanilla essence (for the aroma).

Preparation of the easy coffee Panna Cotta

To start, place half a cup of milk in a small bowl and sprinkle the gelatin over it to soften it. Then it’s time to add the coffee (we said 2 tablespoons, but you know that this amount is to your liking). This is reserved.

In a medium or large pot, heat the cream and the rest of the milk with the sugar. Mix everything very well: the aim is for the sugar to dissolve. Don’t stop stirring, and wait until the mixture starts to boil. Just when it boils (you know, when you see the bubbles start to come out) remove the pan or pot from the heat and add the vanilla essence to your panna cotta mixture. And this is also reserved.

Now you will have two separate preparations: the milk with gelatine that we made first, and the creamy and hot mixture that you made later. What is it now? Mix both in the larger container, and stir everything thoroughly. You know: it should be a homogeneous cream, without lumps. If necessary, you can strain the panna cotta through a strainer first, as described in the previous recipe, to ensure that your recipe is creamy and smooth.

When you have everything ready, you know what to do: pour it into the containers, and put it all in the fridge to cool down, the longer the better.

Coffee and mascarpone Panna Cotta

Do you like cheese? Are you looking to give a different touch to your old panna cotta? Here is a variation of the original recipe for coffee panna cotta, very delicious no doubt that adds a unique effect to the preparation that we have explained before. In this recipe for coffee and mascarpone panna cotta, the interesting thing is that we can use very little sugar, or even give it up altogether. Come on, if you want to make a sugar-free panna cotta this is a perfect option.

Ingredients of the coffee and mascarpone Panna Cotta

  • 1 tablespoon of powdered gelatine.
  • 300 ml of whole milk.
  • 500 ml double cream.
  • 3 tablespoons of tagatose.
  • 2 tablespoons of instant coffee.
  • 1 teaspoon of vanilla extract.
  • 150 grams of mascarpone.
  • 3 tablespoons of sugar (optional).

For the mascarpone cream:

  • 200 ml of cream.
  • 2 tablespoons of tagatose.
  • 1 teaspoon of vanilla extract.

This preparation is for 4 people.

How to make coffee and mascarpone Panna Cotta

First, we make sure we have all the ingredients before we start making our coffee and mascarpone panna cotta. If we want to achieve an optimum result, it is important to have quality ingredients to obtain the best possible result. The better the product, the better the recipe, always. Don’t forget that coffee panna cotta (or any other kind) is a very simple recipe, and the secret is usually in the quality of the ingredients used. Let’s get started!

To begin we take a bowl in which we put the gelatin to hydrate with 100 millilitres of cold milk. Heat the rest of the milk and the tagatose (or sugar) in a pot over a low heat until it dissolves. Remove from the heat and add the gelatine, vanilla extract and coffee and stir until all the ingredients are mixed.

The last part you know how it goes: we distribute it in glasses or cups, cover it with transparent film and let everything cool down in the fridge for at least 6-8 hours (better all night, so it will be more curdled and homogeneous).

Now we go for the final touch: the mascarpone cream. To make it, we whip the cream together with the mascarpone, the tagatose and the vanilla extract until we get soft peaks. Take it to the fridge to get it full-bodied.

The mascarpone cream is purely decorative, so you can serve it on top of your panna cotta, leave it next to it so that each diner can have as much as they want, or let your imagination run wild. In short: a very classic, simple, but very interesting new recipe for coffee panna cotta with mascarpone cream, which combines perfectly with the traditional coffee panna cotta. Now all that remains is to enjoy and prepare to receive your guests’ congratulations!