Coffee Caramel Panna Cotta
A luxurious panna cotta infused with coffee and caramel, delivering bold espresso flavor in a velvety, melt-in-your-mouth texture.
Ingredients
For the Panna Cotta:
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup brewed espresso strong
- ½ cup granulated sugar
- 1 ½ tsp gelatin powder
- 2 tbsp cold water
- 1 tsp vanilla extract
For the Caramel Sauce:
- ¾ cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- 2 tbsp unsalted butter
- ½ tsp sea salt
Instructions
- In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes.
- Heat cream, milk, and sugar in a saucepan over medium heat, stirring until the sugar dissolves.
- Remove from heat and stir in brewed espresso and vanilla extract.
- Add the gelatin mixture and whisk until fully dissolved.
- Strain the mixture through a fine-mesh sieve to remove lumps.
- Pour into ramekins or dessert glasses and refrigerate for at least 4 hours.
- For caramel, heat sugar and water in a clean saucepan over medium heat until it turns golden brown.
- Carefully whisk in heavy cream, then stir in butter and salt until smooth.
- Let caramel cool slightly before drizzling over set panna cotta.
- Serve chilled and try not to inhale it in one bite.
Notes
Nutritional Values (Per Serving)
- Calories: ~340
- Total Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Calcium: 10%
- Potassium: 6%
- Vitamin A: 9%
- Magnesium: 5%
- Phosphorus: 7%
Additional Notes/Tips
- Use dark roast espresso for a stronger coffee kick.
- Let the caramel cool slightly before pouring, or it’ll melt your panna cotta into soup.
- If panna cotta doesn’t set, your gelatin betrayed you—try again.
- Garnish with whipped cream or chocolate shavings for extra indulgence.
- Store in the fridge for up to 3 days, but let's be honest—it won’t last that long.