Espresso Panna Cotta Recipe

A creamy and rich dessert with a hint of espresso.

Preparation Time: 10

Cook Time: 10

Total Time: 4

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 350 kcal

1. In a small bowl, sprinkle gelatin over water and let it bloom for about 5 minutes.
2. In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
3. Remove from heat and stir in the espresso powder and vanilla extract.
4. Add the bloomed gelatin to the hot mixture and whisk until completely dissolved.
5. Pour the mixture into ramekins and let cool to room temperature. Then refrigerate for at least 4 hours or until set.
6. To serve, run a knife around the edge of each panna cotta and invert onto a plate.

Espresso, Panna Cotta

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