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Espresso Panna Cotta

 Espresso Panna Cotta
I got this idea after seeing different dessert presentations at various restaurants. The martini glasses make an elegant impression for such a luscious dessert.—Nicole Clayton, Prescott, Arizona
6 ServingsPrep: 15 min. Cook: 10 min. + chilling


  • 1 envelope unflavored gelatin
  • 1 cup milk
  • 3 cups heavy whipping cream
  • 1/2 cup sugar
  • 2 tablespoons instant espresso powder or instant coffee granules
  • 1/8 teaspoon salt
  • Dark and white chocolate curls


  • In a small saucepan, sprinkle gelatin over milk; let stand for 1
  • minute. Heat over low heat, stirring until gelatin is completely
  • dissolved. Stir in the cream, sugar, espresso powder and salt. Cook
  • and stir until sugar is dissolved. Remove from the heat.
  • Pour into six dessert dishes. Cover and refrigerate for 1 hour,
  • stirring every 20 minutes.
  • Refrigerate for at least 5 hours longer or until set. Just before
  • serving, garnish with chocolate curls. Yield: 6 servings.
Nutritional Facts: 3/4 cup equals 533 calories, 48 g fat (30 g saturated fat), 167 mg cholesterol, 115 mg sodium, 24 g carbohydrate, 1 g fiber, 6 g protein.