Coffee panna cotta is a delicious treat. Traditional panna cotta in Italy usually features espresso, but if you don’t have an espresso machine, do not fret. Did you know that you can also make panna cotta with instant coffee? Just follow my instant coffee panna cotta recipe and you can have coffee panna cotta even if you don’t own a coffee machine of any type.
Don’t know about you, but I need dairy in my coffee. I just have such a hard time with black coffee. A splash of milk, and everything gets better. Actually, it doesn’t even need to be dairy, dairy. Vegan alternatives will also do. As long as my coffee is tamed by some sort of creamer. And this is what I love about this panna cotta. It tastes like coffee with cream and sugar. Like a super luxurious coffee experience.
But you wouldn’t link a cup of Nescafe to a luxurious coffee experience, would you? Nah, neither would I. But in this recipe the main ingredient is cream. Coffee is a flavouring agent. So we can be forgiven if we’re using instant, here. It flavours the panna cotta, but acts as a secondary ingredient. And it wins.
The ingredients
Here are the ingredients needed to make instant coffee panna cotta:
- 250 ml cream
- 60 ml milk
- 60 g sugar
- 4 g gelatin sheets
- 1 tbsp instant coffee
- 1 tsp vanilla extract
Please refer to the recipe card at the bottom of this post to convert into American measurements.
I am using powdered instant coffee, as it dissolves quicker in the hot milk. If you only have granules available, just make sure to stir it properly into the hot milk, making sure no lumps are there before you add it to the cream mixture.
How to make instant coffee panna cotta
Place the gelatin sheets in a bowl, cover with cold water and let soak until softened. Heat the milk until it is just below boiling temperature (I do this in the microwave) and stir in the instant coffee until dissolved.
Combine cream, sugar and vanilla extract. Set on medium heat and stir to dissolve the sugar. When warm, remove from the heat and stir in milk and coffee mixture. Drain softened gelatin sheets, squeeze out any excess water, and stir into warm cream mixture until dissolved.
Divide the mixture into portioning cups and chill until set (about 2-3 hours in the fridge). You can add a dollop of whipped cream and a coffee bean on top as decoration when serving.
More panna cotta inspiration
Panna cotta is a delightful dessert, so if you liked this nescafe panna cotta and feel inspired to make more, here are some other recipes for you:
- Earl Grey panna cotta flavoured with tea
- Biscoff panna cotta with the famous spiced biscuits
- Saffron panna cotta, the unexpected spice
- Blueberry lavender panna cotta, a great combo
- Liquorice panna cotta for those who love liquorice
- Vegan cardamom panna cotta
If you tried this recipe, let me know your thoughts in the comments. If you’re planning to try it another time, pin this recipe to Pinterest. Please consider subscribing to my newsletter and following me on Instagram and on Pinterest.
Panna cotta with instant coffee
Ingredients
- 250 ml cream
- 60 ml milk
- 60 g sugar
- 4 g gelatin sheets
- 1 tbsp instant coffee
- 1 tsp vanilla extract
Instructions
- Place gelatin sheets in a bowl, cover with cold water and let soak until softened.
- In a small bowl, heat the milk until it is just below boiling temperature (I do this in the microwave) and stir in the instant coffee until dissolved.
- Combine the cream, sugar and vanilla extract in a pot. Set on medium heat and stir to dissolve the sugar. When warm, remove from the heat and stir in milk and coffee mixture.
- Drain softened gelatin sheets, squeeze out any excess water, and stir into warm cream mixture until dissolved.
- Divide the mixture into portioning cups and chill until set (about 2-3 hours in the fridge).
Notes
- Top your panna cotta with whipped cream and a coffee bean for the ultimate coffee look.
- The nutritional information provided is made with an online calculator and only meant to be used as a guideline.
