Espresso Panna Cotta | How to make Espresso Panna Cotta

By Himanshu Taneja  |  25th Aug 2015  |  
4.5 from 6 reviews Rate It!
  • Espresso Panna Cotta, How to make Espresso Panna Cotta
Espresso Panna Cottaby Himanshu Taneja
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Video for key ingredients

  • Homemade Caramel Sauce

About Espresso Panna Cotta Recipe


Espresso Panna Cotta is delicious and authentic dish. Espresso Panna Cotta by Himanshu Taneja is a great option when you want something interesting to eat at home. Restaurant style Espresso Panna Cotta is liked by most people . The preparation time of this recipe is few minutes and it takes 30 minutes to cook it properly. Espresso Panna Cotta is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Espresso Panna Cotta. Espresso Panna Cotta is an amazing dish which is perfectly appropriate for any occasion. Espresso Panna Cotta is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Espresso Panna Cotta at your home.

Espresso Panna Cotta

Ingredients to make Espresso Panna Cotta

  • 125 ml espresso freshly brewed
  • 50 gm light brown sugar
  • 375 ml fresh cream
  • 2 tsp gelatin powder

How to make Espresso Panna Cotta

  1. Pour the espresso and sugar into a saucepan and stir until sugar has dissolved.
  2. Stir in the cream and put the saucepan on a low heat.
  3. While the cream mixture is gently heating up, pour 2 tsp water in a small bowl and sprinkle the gelatin on top of it, so that it's completely covered in water.
  4. Let this rest for about 5 minutes, until gelatin has completely softened.
  5. When the cream mixture is about to boil i.e. when it starts to bubble around the edges, take the saucepan off the heat.
  6. Take 1/2 cup of cream mixture and mix into the softened gelatin and stir to dissolve completely.
  7. Add this 1/2 cup cream back into the remaining cream in the saucepan and whisk to mix thoroughly.
  8. Pour the mixture into moulds and let rest in fridge overnight, until set.
  9. While ready to serve, dip the bottom of moulds into some just boiled water, one at a time, holding them there for 8 seconds.
  10. Invert them onto serving plates. Drizzle with chocolate or caramel sauce.

Reviews for Espresso Panna Cotta (6)

Bobby Kochar7 months ago

Worth trying!

ashish Kevadiyaa year ago


Divyanshu Das2 years ago


Latha Vijayan2 years ago


Viraj Raiyani2 years ago


Garima Arora2 years ago

can we use d same amount of agar agar in place of gelatin?

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