Classic Espresso Panna Cotta Recipe

Over the weekend lunch date, I introduced a new dessert to Hubby called Vanilla Panna Cotta. We both enjoyed it much and Hubby suggested maybe it will also be good to try it in black coffee flavor. So today, I have two things to do online: first, find some stylish scrubs uniforms for my nurse Aunt who is so busy baking Halloween treats (I hope to find fun seasonal prints of autumn or Halloween); and second, research for some classic espresso panna cotta.

Panna cotta (meaning cooked cream in Italy) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italy region of Piemonte, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis.

Luckily, my two tasks online didn’t take much of my time. I was able to find chic nursing scrubs at and here is the coffee panna cotta recipe I found. I am actually done following it and our dessert in little molds are currently setting in the fridge.


500ml low fat cream
1/2 cup sugar
1 tsp espresso powder
1 tsp instant coffee
1.5 tbsps gelatin, bloomed in 1/4 cup water


Here’s How:
1. Steep the espresso and coffee powder in 1/4 cup heated cream for 10-15 minutes to intensify the flavour.
2. Combine the cream, sugar and steeped cream and simmer till it comes to a slow boil.
3. Take the cream mixture off the heat. Whisk in the gelatin, strain & allow to cool, but not set. Continue to stir it so that a skin doesn’t form.
4. Pour over the cold chocolate cream, and let set undisturbed overnight.



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