This creamy and light espresso panna cotta is an easy and almost effortless Italian-style dessert! It can be made in advance which makes it perfect for dinner parties and gatherings.
230mldouble (heavy) cream, or Greek or plain natural yogurt
95mlsemi-skimmed milk
2teaspoonsugar
5mlvanilla extract
100mlespresso, or cold brew, strong instant coffee
2nd layer
3ggelatine powder
70mldouble (heavy) cream, or Greek or plain natural yogurt
35mlsemi-skimmed milk
½teaspoonsugar
2.5mlvanilla extract
40mlespresso, or cold brew, strong instant coffee
1teaspooncocoa powder
For serving (optional)
2squaresshaved dark chocolate
whole coffee beans
Instructions
Divide the ingredients into three groups - layers one and two, and toppings.
Dissolve the gelatine powder in hot water (50C), according to the instructions on the sachet. Stir or whisk until completely smooth, with no crystals of the gelatine visible.
Add double cream, milk, vanilla extract and sugar into a saucepan. Add the espresso. Warm up gently on low heat, but do not boil.
When warm enough, stir in the gelatine. Stir thoroughly so that the gelatine combines with the rest of the mix. Immediately take off the heat, pour the panna cotta mix into dessert bowls or molds and leave to cool down. Once cold, transfer into fridge.
Once set and solid (after 3-4 hours), prepare layer 2 and repeat steps 2-4, stir in the cocoa and mix until smooth. Pour it onto the same bowls as before. Leave to set for at least 2-3 hours.
Serve cold with grated chocolate and coffee beans.
Notes
Possible swaps:
Strong instant coffee or cold brew (also in decaf version), 1:1 ratio.
Greek yogurt or plain natural yogurt (1:1 ratio), if using 0% yogurt, add more gelatine.
Gelatine leaves(sheets) - follow the instructions on the packaging.
Plant-based cream and milk (ie. coconut milk, oat, or almond milk and yogurt).
Vegan-friendly gelatine - follow the instructions on the packaging.