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coffee panna cotta

Coffee Panna Cotta

  • Author: Elizabeth Buuck
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 Individual Panna Cotta Desserts 1x


Rich and indulgent panna cotta packed with coffee flavor and topped with chocolate caramel sauce and chocolate curls.


  • 1/4 C Cold Water
  • 2 tsp (1 pack) Unflavored Gelatin
  • 1 1/4 C Heavy Cream
  • 3/4 C Whole Milk
  • 1/4 C Granulated Sugar
  • 2 TBSP Highground Instant Coffee
  • Pinch of Salt
  • 2 Tsp Pure Vanilla Extract

*Store bough chocolate caramel sauce or Salted Caramel Sauce

*2 TBSP Semi-sweet chocolate chips for chocolate curls


  • Prepare 4 individual ramekins by spraying them with non stick spray. Set aside.
  • In a small bowl, add the gelatin and then pour the cold water over it. Let sit for 10 minutes allowing the gelatin to bloom.
  • Meanwhile, in a medium stockpot, combine the heavy cream, milk, sugar, and Highground Instant Coffee. Cook over medium low, whisking to dissolve the sugar and coffee grounds. 
  • Once the sugar has dissolved and bubbles start to form around the edges of the pan, remove from heat. Whisk in the bloomed gelatin. 
  • Stir in the salt and vanilla extract.
  • Pour the coffee panna cotta into the prepared ramekins, cover with plastic wrap, and refrigerate for at least 4 hours, up to overnight. 
  • When ready to serve, dip each ramekin into hot water for 5 seconds to release the panna cotta. Invert the ramekin onto a small plate.
  • Drizzle with chocolate caramel sauce and chocolate curls. Serve Immediately.

* For the Chocolate Curls – Melt 2 TBSP chocolate chips, and spread chocolate onto a piece of parchment paper. Place into freezer for 5 minutes. Then run a butter knife of offset spatula along the length of the chocolate to create curls.

Keywords: coffee panna cotta, easy coffee desserts, coffee dessert