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Panna cotta with a spoonful missing to show texture.
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Panna cotta with instant coffee

Coffee panna cotta made with instant coffee instead of espresso.
Course Dessert
Cuisine Italian
Keyword coffee panna cotta, instant coffee, no-bake dessert, panna cotta
Prep Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 10 minutes
Servings 3 people
Calories 389kcal
Author Eva

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.

Nutrition

Calories: 389kcal | Carbohydrates: 25g | Protein: 4g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 97mg | Sodium: 34mg | Potassium: 172mg | Sugar: 24g | Vitamin A: 1266IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 0.2mg