Creamy panna cotta infused with Highground Instant Coffee, served individually with a chocolate-caramel drizzle and delicate chocolate curls. This post was created with support from Highground Instant Coffee. All opinions are my own — thank you for supporting the brands that help make Buuck Farms Bakery possible.
Panna cotta looks elegant but is surprisingly easy to make. It requires just a few ingredients, a short simmer, and several hours of chilling. This coffee panna cotta gets its bold flavor from instant coffee and is finished with a chocolate-caramel sauce and chocolate curls for a simple yet impressive dessert.
How to Make Coffee Panna Cotta
Spray four individual ramekins with nonstick spray and set aside. In a small bowl, combine the gelatin and cold water and let it sit for 10 minutes so the gelatin can bloom. While the gelatin blooms, warm the heavy cream, whole milk, instant coffee, and sugar in a medium saucepan over medium-low heat. Whisk frequently until the sugar dissolves and the coffee is fully incorporated and smooth.
When small bubbles form around the edges of the pan, remove from heat. Whisk in the bloomed gelatin until it dissolves completely, then stir in a pinch of salt and the vanilla extract. Pour the mixture into the prepared ramekins, cover with plastic wrap, and refrigerate for at least 4 hours or up to overnight so the panna cotta can set.
Serve the Coffee Panna Cotta
To unmold, dip each ramekin in a bowl of hot water for about 5 seconds, run a thin knife around the edge, then invert onto a small plate. If it hesitates, dip the ramekin again for a few more seconds. Finish with a drizzle of chocolate-caramel sauce and scatter chocolate curls on top. Serve immediately.
To make simple chocolate curls: melt 2 tablespoons of semi-sweet chocolate chips, spread the melted chocolate thinly on a piece of parchment, and freeze for 5 minutes. Use an offset spatula or butter knife to scrape along the chocolate’s surface to form curls.
You can use a store-bought chocolate-caramel sauce or your favorite homemade salted caramel. Either option pairs beautifully with the coffee-flavored panna cotta.
Coffee Panna Cotta
- Author: Elizabeth Buuck
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4 Individual Panna Cotta Desserts
Description
Rich and indulgent panna cotta infused with coffee and finished with chocolate-caramel sauce and chocolate curls. A simple, elegant dessert perfect for coffee lovers.
Ingredients
- 1/4 C Cold Water
- 2 tsp (1 pack) Unflavored Gelatin
- 1 1/4 C Heavy Cream
- 3/4 C Whole Milk
- 1/4 C Granulated Sugar
- 2 TBSP Instant Coffee
- Pinch of Salt
- 2 Tsp Pure Vanilla Extract
*Store-bought chocolate caramel sauce or your favorite salted caramel sauce
*2 TBSP semi-sweet chocolate chips for chocolate curls
Instructions
- Prepare four ramekins by spraying with nonstick spray. Set aside.
- In a small bowl, add the gelatin and pour the cold water over it. Let sit 10 minutes to bloom.
- In a medium saucepan, combine the heavy cream, milk, sugar, and instant coffee. Heat over medium-low, whisking until the sugar dissolves and the coffee is fully incorporated.
- When bubbles form around the edges, remove from heat and whisk in the bloomed gelatin until smooth.
- Stir in a pinch of salt and the vanilla extract.
- Pour the mixture into the prepared ramekins, cover, and refrigerate at least 4 hours or overnight to set.
- To unmold, dip each ramekin in hot water for about 5 seconds, run a knife around the edge, then invert onto a small plate.
- Drizzle with chocolate-caramel sauce, top with chocolate curls, and serve immediately.
Chocolate curls: Melt 2 TBSP chocolate chips, spread thinly on parchment, freeze 5 minutes, then scrape with an offset spatula or butter knife to form curls.