Espresso and Brown Sugar Panna Cotta

Yield: 6 servings


  • 1 1/2 cups whole milk
  • 4 1/2 teaspoons unflavored powdered gelatin
  • 4 1/2 cups heavy whipping cream
  • 3 tablespoons instant espresso powder
  • 3/4 cup brown sugar
  • 1 can ready-made whipped cream
  • 6 chocolate-covered espresso beans


  1. Pour the milk in a medium saucepan.
  2. Spinkle gelatin evenly over milk and let stand 7 minutes.
  3. Turn on the heat to medium and stir milk for 2 minutes, or until the gelatin is dissolved.
  4. Add the cream, espresso powder, and sugar.
  5. Stir until the sugar dissolves, about 4 minutes.
  6. Remove mixture from heat, and let cool 10 minutes.
  7. Pour mixture into 6 glasses (martini or port glasses work well).
  8. Refrigerate at least 3 hours, or until the mixture is set.
  9. When ready to serve, garnish the top of each panna cotta with a dollop of whipped cream and an espresso bean.

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