Espresso Panna Cotta Recipe
Espresso Panna Cotta Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Espresso Panna Cotta in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p203

Nutritional Facts

3/4 cup: 533 calories, 48g fat (30g saturated fat), 167mg cholesterol, 115mg sodium, 24g carbohydrate (19g sugars, 1g fiber), 6g protein.

  • 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
  1. 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.
  2. Pour into six dessert dishes. Cover and refrigerate for 1 hour, stirring every 20 minutes.
  3. Refrigerate for at least 5 hours longer or until set. Just before serving, garnish with chocolate curls. Yield: 6 servings.
Originally published as Espresso Panna Cotta in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p203

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