This creamy no-bake coffee panna cotta recipe is super easy to prepare with 5 ingredients and in less than 15 minutes. A perfect fancy dessert to serve at a dinner party!
7gr (2 teaspoon)Gelatine Powder+ 1 tablespoon cold water
Whipped Cream (optional)
120ml Thickened / Heavy Cream30% fat content min.
20grIcing Sugar
Espresso Powder, to taste
Instructions
Coffee Panna Cotta
Place the milk, cream, sugar and instant coffee granules in a small saucepan. Place on medium-low heat and whisk well until fully combined and the coffee has completely dissolved. Bring to a simmer then remove from the stove (see note 1).
While the liquids are heating up, prepare the gelatin mixture: sprinkle the gelatin powder in a small bowl and add 1 to 2 tablespoon of very cold water. Stir well to combine then set aside for a few minutes or until it has set into a thick paste (see note 2).
Away from the heat, add the gelatin paste to the warm cream mixture and whisk really well until it has completely dissolved.
Pour the coffee panna cotta mixture into a large jug through a thin-mesh sieve to remove any air bubbles or undissolved bits of coffee. From the jug, pour the mixture into your choice of dessert cups, glasses, ramekins or serving dishes.
Refrigerate for at least 3 hours, preferably overnight. The coffee panna cotta should have set but still be wobbly.
Whipped Cream (optional)
Before serving (or up to 1 hour in advance), prepare the whipped cream topping: place the cold cream and sifted icing sugar in a large bowl (if using a hand mixer) or the bowl of a stand mixer fitted with the whisk attachment.
Whisk on medium speed for 3 to 5 minutes or until the cream starts to thicken, then slowly increase to high speed until you get the desired whipped cream consistency (see note 3).
Place a dollop or cream over each set panna cotta, or use a pastry bag fitted with a large round piping tip to pipe the whipped cream into a small mound. Sift a little bit of fine espresso powder over the cream and serve straight away.
Notes
You don't need to bring the liquid to a boil; gelatin melts at around 40 degrees Celsius.
If using gelatin leaves, place 4 platinum strength gelatin sheets in a bowl filled with very cold water before starting heat up the liquids. Once the cream mixture is hot, press the leaves between your hands over the sink to strain and remove as much water as possible and had them in.
It is easy to over-whip the cream, which will give you a slightly grainy texture. Once the cream starts to reach the desired consistency, decrease the speed to low or simply switch to a hand-held whisk to avoid over-whipping it.