Panna Cotta al Caffè (Italian Coffee Panna Cotta)
Why this recipe works
- Silky set: Double cream, whole milk and gelatine create a smooth dessert that holds its shape while keeping a gentle wobble.
- Balanced coffee flavour: Strong espresso cuts through the richness of the cream, while sugar and vanilla soften the bitterness.
- Easy to prepare ahead: The panna cotta needs chilling time, making it practical for preparing in advance and finishing just before serving.
Get the most out of this recipe
Timing notes
- Chill until just firm: The panna cotta should be set but still have a gentle wobble; if it feels loose in the centre, give it more time in the fridge.
- Cool before refrigerating: Let the mixture cool briefly at room temperature before chilling so it sets evenly without warming the fridge.
Texture tips
- Strain for smoothness: Passing the mixture through a sieve removes any undissolved gelatine or milk solids for a cleaner, silkier finish.
- Avoid boiling the dairy: Warm the cream mixture only until steaming; boiling can dull the coffee flavour and affect the final texture.
Ingredient notes
- Use good espresso: Coffee is the main flavour, so freshly brewed, strong espresso gives the dessert a cleaner and more defined taste.
- Soften the gelatine fully: Gelatine sheets need to be completely softened in cold water before being squeezed out and whisked into the hot cream.
Make-ahead tips
- Make ahead: Cover and refrigerate the panna cotta for up to 3 days, keeping it chilled until serving.
- Finish just before serving: Dust with cocoa powder at the last moment so it stays dry and light rather than absorbing moisture in the fridge.
Equipment you'll need
Ingredients
Instructions
- Put the gelatin sheets in a bowl of cold water and leave to soften for 5 minutes. Meanwhile, set out 4 ramekins or glasses.
- Pour the milk and double cream into a saucepan and whisk in the caster sugar. Warm over a low to medium heat until steaming and the sugar has dissolved, without letting it boil.
- Take the pan off the heat. Squeeze excess water from the gelatin, then whisk it into the hot cream mixture until fully dissolved.
- Whisk in the espresso and vanilla extract. Strain through a sieve into a jug, then divide between the ramekins or glasses.
- Cool for 15 minutes at room temperature, then chill for 2 hours 45 minutes, or until just firm with a gentle wobble. If turning out, dip the ramekins briefly in hot water and invert onto plates; otherwise serve in the glasses.
- Just before serving, dust lightly with the cocoa powder.
Recipe notes
Tips
- For the cleanest set, keep the cream mixture below a simmer; boiling can dull the coffee flavour and affect how smoothly the gelatin sets.
- If serving turned out, chill the panna cotta in lightly oiled ramekins for easier release, and unmould only when fully set.
- Food safety: this dessert contains dairy; keep it chilled and do not leave it at room temperature for more than 2 hours, especially for vulnerable groups.
Substitutions
- Replace espresso with black brewed coffee for a milder coffee flavour; use the same amount and let it cool slightly before whisking in.
- Replace vanilla extract with vanilla bean paste for a more pronounced vanilla note; use the same amount.
Storage
- Refrigerate up to 3 days
- Cover and refrigerate for up to 3 days. Dust with cocoa powder just before serving, as it can darken and absorb moisture in the fridge.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 3h 15min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Milk
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Stoofperen (Dutch Spiced Stewed Pears in Red Wine)
Pears stewed in red wine with cinnamon and cloves
Jam Roly-Poly (Steamed Suet Pudding with Jam)
Steamed suet pudding rolled with strawberry jam
Zabaglione con Fragole (Marsala Custard with Strawberries)
Warm Marsala custard served over fresh strawberries
Rijstepap met Kaneel (Dutch Rice Pudding with Cinnamon)
Creamy Dutch rice pudding served warm with cinnamon
Rasgulla (Chenna Balls in Sugar Syrup)
Soft rasgulla chenna balls simmered until spongy in sugar syrup
Kheer (Indian Rice Pudding with Cardamom and Saffron)
Creamy kheer made with basmati rice, milk, cardamom and saffron
Nordic Yule Log Cake (Chocolate Swiss Roll)
Cocoa Swiss roll filled with whipped cream and buttercream
Yemas de Santa Teresa (Egg Yolk Sweets)
Egg yolk sweets shaped into balls and rolled in sugar
Pignolata (Sicilian Honey-Glazed Pastry Clusters)
Honey-glazed fried dough clusters with pistachios
Eton Mess
Eton mess with strawberries, whipped cream and crushed meringue
Panna Cotta (Italian Set Cream Dessert) with Berry Compote
Vanilla panna cotta served with a simple berry compote
Gluten-Free Crème Caramel (Vanilla Baked Custard with Caramel)
Silky vanilla custard turned out with caramel sauce
Panna Cotta alla Vaniglia (Vanilla Panna Cotta)
Silky vanilla panna cotta with berry compote
Gluten-Free Crème Caramel (Vanilla Baked Custard with Caramel)
Silky vanilla custard turned out with caramel sauce
Belgian Advocaat Liqueur (Egg-Based Custard Liqueur)
Thick egg-yolk custard liqueur blended with brandy
Gelato al Pistacchio (Sicilian Pistachio Gelato)
Smooth Sicilian-style pistachio gelato
Pots de Crème au Chocolat
Silky baked chocolate custards chilled until spoonable
Gelato al Cioccolato Fondente (Dark Chocolate Gelato)
Dense dark chocolate gelato made with milk and double cream
You might also like
Oksusu-cha (Korean Corn Tea)
Korean corn tea simmered from toasted sweetcorn kernels
Stir-Fried Clams with Black Bean Sauce (Cantonese Seafood Dish)
Clams stir-fried in black bean sauce with garlic and chilli
Potaje de Garbanzos con Espinacas (Chickpea and Spinach Stew)
Spanish chickpea and spinach stew with paprika and sherry vinegar
Longevity Noodles (Chinese Stir-Fried Wheat Noodles with Prawns and Greens)
Longevity noodles stir-fried with prawns, shiitake and greens
Pisto Manchego with Fried Eggs
Spanish pisto with tomatoes, peppers, courgettes and fried eggs
Arroz con Pollo (Chicken and Saffron Rice One-Pot)
One-pot chicken thighs with saffron rice, peppers, tomato and peas
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
All-Clad Tri-Ply Stainless Steel Saucepan
- Excellent heat control
- Premium build quality
- Expensive
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
