Ok, hold the press; this Coffee Panna Cotta is my favourite of all my panna cotta recipes. It has a rich coffee flavour and a creamy melt-in-the-mouth texture you come to expect from panna cotta. It’s like a creamy latte in pudding form.

Panna Cotta truly is the dessert that has it all. It’s rich and luxurious but made with minimal, and everyday ingredients. It looks totally indulgent but is actually quite light to eat and not super sweet. It has an unbelievably smooth and silky texture but is so incredibly simple to make.

Even better, it takes less than 20 minutes of actual effort and can be made ahead of time so it makes for a wonderful easy dinner party dessert.

Three layers of flavour! First is a bottom layer of coffee panna cotta – like a creamy latte. Next comes a thin layer of plain cream panna cotta (to give that classic crema topped coffee look). Last of all, a strong, sweet coffee syrup to top it off.

If you love panna cotta as much as I do, you definitely need to try this coconut panna cotta and this Baileys panna cotta too.

This recipe was first published here on October 3rd, 2019. It has been updated with process photos.

A spoon digging into coffee panna cotta.

Table of contents

What is panna cotta made of?

The classic panna cotta recipe is nothing more than, cream, milk, sugar, gelatine and a little vanilla, and it’s these simple ingredients that make panna cotta such a versatile dessert.

You can see from this honey panna cotta, this buttermilk panna cotta or the cream cheese in this panna cotta fresh peach tart that a simple panna cotta recipe can be made from so many fantastic flavour combinations.

Ingredients

Ingredients for coffee panna cotta.

Jump to the recipe for full ingredients and instructions.

  • Milk: Use whole milk / full fat milk. Low fat, skim milk, hilo or 2% milk can separate as the panna cotta sets.
  • Cream: Look for full-fat single cream here, not double cream and no light versions. Thickened cream or heavy cream are perfect and whipping cream will work.
  • Sugar: Just use white granulated sugar or caster sugar. You could change things up and use brown sugar for a slight caramel edge to your coffee panna cottas.
  • Coffee: The star ingredient – coffee. You want a strong brew here but you can use a coffee maker or granulated or powdered coffee too. If using the former, use the short black or espresso setting over and over until you get the quantity needed. If using the latter, use a jar that says espresso powder or short black on it and add at least 1-1 ½ teaspoons per half a cup of hot water.
  • Gelatine: Gelatine powder is used to make the panna cotta set. I don’t use sheet gelatin / gelatin leaves so I can’t tell you the strength or quantity you require. I think powdered gelatin is just so convenient and easy to use and measure out and always get great results with it.

How to make coffee panna cotta

I’ve made this basic panna cotta recipe so many times now, I’ve lost count. It works every single time and is the simplest method there is. I’ve also made countless flavour spin-offs, including this espresso panna cotta, and believe it to be the perfect way to end a meal.

Jump to the recipe for full ingredients and instructions.

1. Bloom the gelatine

Blooming the gelatine is just a term used for softening the gelatine. It makes it easier to dissolve into your liquid. Sprinkle it evenly over the top of your milk in a pan. It will start to wrinkle immediately, but leave it for 5 minutes to soften up.

The gelatine on the surface of the milk in a pan.
The gelatine looking wrinkly after softening on the milk.

2. Dissolve the gelatine and sugar

Now, turn the heat on low under your pan and stir for 2-4 minutes, pressing any obvious pieces of gelatine against the pan until it’s all dissolved. A silicone spatula is brilliant for this job. Timing will depend on your stove but don’t be tempted to turn the heat up or you risk the efficacy of the gelatine. It should only get warm, not hot and definitely not boiling.

Add the sugar and keep stirring until it’s dissolved. If you’re worried all the gelatine isn’t dissolved, you can strain the mixture through a fine mesh sieve, but keep in mind that you need all the gelatine to make the panna cotta set. If you see bits of gelatine in the sieve, you’ll still need to dissolve them into some of the milk before proceeding.

Stirring the gelatine and sugar into the milk.

3. Add the cream and coffee

Now, add your cream and stir it in. Set ½ a cup of this mixture aside now in a small bowl, ready for creating the crema on out coffee panna cottas later. Add the coffee to the pan and stir it through until fully mixed in. Give it a taste. If it isn’t strong enough, you can warm just a small amount of the cream mixture and some powdered coffee together, just until warm and dissolved, then mix it back in to strengthen the flavour. Don’t add more liquid coffee or the gelatine will not be enough to set it.

Stirring the coffee into the milk and cream.

4. Portion and partially set

Pour your panna cotta mixture evenly between 6 serving dishes like glasses or ramekins. Place them into a tray to make transporting them to and from the fridge easier, then chill for 1 hour or until the top looks just set.

The mixture portioned into 4 cups.

5. Add the crema

While this step is totally optional, once the top of the espresso panna cotta is set, heat the reserved cream until liquid again in the microwave and pour it slowly and gently over the top so that it sits like a crema would on top of a cup of coffee. Now you need to chill your panna cotta to set for at least 4 hours or overnight is even better.

Pouring the "crema" on op of the panna cottas.

6. Make the coffee syrup

The stunning crowing glory on our coffee panna cotta recipe and an extra kick of coffee flavour is this coffee syrup. Simply add some more strong coffee and sugar to a pan and bring it to a low simmer. Simmer for 8-10 minutes until thickened and syrupy. You should have about ¼ cup. Be careful not to let it get too thick or you won’t be able to pour it on your cold panna cottas or it could even burn in the pan, so keep an eye on it as it thickens. If it’s too thick but not burnt, you can add a little water or more coffee to loosen the consistency.

The coffee syrup simmering in a pan.
The coffee syrup thickened in a pan.

When you’re ready to serve, pour that rich coffee syrup on top of each panna cotta. If a little air has gotten down the side, between the panna cotta and the glass, the coffee syrup may seep down the side but don’t worry, I actually think this is quite a beautiful effect that can happen totally by accident.

If you want to make sure it happens, before you pour the syrup on top, very gently tilt the glass and press your finger against the top of the panna cotta, gently. This will release the vacuum seal and once you pour the syrup on, it will slowly start to seep down.

A glass of espresso panna cotta with a spoon sitting on top.

Tips and tricks

Panna Cotta is very simple to make but there are a few important tips.

  • Use whole / full fat ingredients – sometimes (not always) light versions will tend to separate on setting into two distinct layers. Full fat ingredients won’t.
  • Make sure to let the gelatine bloom – sprinkle it evenly over the top of the cold milk, then let it sit for 5 minutes to soften. It will look wrinkly when it’s ready. If you don’t, it may not dissolve properly.
  • Don’t overheat the milk – at no point should your milk be ‘hot’. It should be quite warm but as long as you are stirring constantly over the lowest heat it should take no more 3-4 minutes on the stove.
  • Make sure the gelatine dissolves – if it hasn’t dissolved you’ll see little clear flecks on your spoon or the bottom of your saucepan. Make sure to keep stirring until they’re all gone and if you’re worried that any didn’t dissolve, pour it through a strainer before pouring into your serving cups. If there is a lot that hasn’t dissolved into the milk, this WILL affect the setting of your panna cotta so you want to get it all dissolved through.
  • If you’d like to see how to unmould panna cotta, see this Vanilla Panna Cotta
  • Panna Cotta requires time to set so plan ahead. This makes it the perfect make-ahead dessert.

Storage

Store panna cotta in the fridge, covered tightly with plastic wrap for up to 3 days.

Variations

If you don’t feel like the extra kick of coffee on top, then swap the coffee syrup for some chocolate shavings or chocolate curls instead. Or you could crumbled over some amaretti cookies. You can add a little vanilla extract to the mixture if you like. It’s not absolutely necessary but just ½ a teaspoon will intensify the coffee flavor and add some extra balance.

A batch of coffee panna cottas in espresso glasses.

Panna Cotta, and especially my new favourite coffee panna cotta, just has everything going for it. It’s an easy dinner party dessert, that is both light and luxurious. It’s so easy to make and your guests won’t be able to hold back from digging straight into this delightful espresso flavoured panna cotta.

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Top down view of the top of a coffee panna cotta.

Coffee Panna Cotta with Easy Coffee Syrup

Yield: 6 serves
Prep Time: 10 minutes
Cook Time: 15 minutes
Setting time: 4 hours
Total Time: 25 minutes
4.8 from 23 ratings
This coffee panna cotta is perfect for all the coffee lovers out there. Less than 20 minutes effort, espresso, cream and sugar are all you need for this luxurious no bake coffee dessert.
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Ingredients

For the Panna Cotta

  • 1 ¾ cups whole milk
  • 4 teaspoons powdered gelatine
  • ⅔ cup caster sugar
  • 1 ¾ cups thickened (heavy) cream
  • pinch of salt
  • ½ cup strong coffee

For the Coffee Syrup

  • ¾ cup strong coffee
  • 2 tablespoons caster sugar

For best results, always weigh ingredients where a weight is provided

Instructions
 

For the Panna Cotta

  • Pour the cold milk into a medium saucepan and sprinkle the gelatine evenly over the top. Let it sit for 5 minutes to soften (it should look a bit wrinkly by the end). Turn the heat on low under the saucepan and stir for a minute or two until the gelatine has dissolved. Be very careful to make sure it's all dissolved – a silicone spatula is helpfu for pressing bigger bits against the side of the pan.
  • Add the sugar and stir again until dissolved. This should only take another minute or two. Don’t let the milk get too hot or to come to a simmer. It should only be just warm.
  • Take the saucepan off the heat. Pour in the cream and salt and mix until thoroughly combined.
  • Set aside ½ cup of the cream mixture, then add the coffee to the larger portion and stir through. Pour the coffee cream panna cotta mixture evenly between 6 serving glasses.
  • Place the glasses in the fridge and allow to set for 1 hour. Place the extra ½ cup of mixture in the fridge also.
  • After 1 hour, melt the ½ cup of extra mixture in a saucepan over low heat or in the microwave for 10-15 seconds, and pour that slowly and gently over the top of each panna cotta. Put them back in the fridge for 3-4 hours or overnight (best).
  • FOR THE COFFEE SYRUP:
    Place the ¾ cup of coffee and 2 tablespoons sugar in a saucepan and bring to a low simmer over low heat. Let it gently simmer, stirring often for around 10 minutes until it's thick, syrup and reduced to about ¼ cup. Place in the fridge until serving time.
  • Pour a little syrup over the top of each panna cotta and serve.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful

Notes

  1. Make sure not to overheat the milk. It should not bubble at any point. 
  2. Use full fat ingredients. Light versions may result in a separated panna cotta.
 
Calories: 389kcal
Author: Marie Roffey
Course: Dessert, Sweets
Cuisine: Italian
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.

Nutrition Facts
Coffee Panna Cotta with Easy Coffee Syrup
Amount Per Serving (186 g)
Calories 389 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 17g106%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 87mg29%
Sodium 52mg2%
Potassium 198mg6%
Carbohydrates 31g10%
Sugar 32g36%
Protein 7g14%
Vitamin A 1136IU23%
Vitamin C 0.4mg0%
Calcium 136mg14%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.