Description
Brown Sugar Espresso Panna Cotta is a creamy, no-bake dessert that blends the caramel depth of brown sugar with bold espresso flavor. Smooth, elegant, and easy to prepare, it’s perfect for coffee lovers and special occasions.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup light brown sugar, packed
- 2 teaspoons instant espresso powder
- 2 teaspoons pure vanilla extract
- 2 1/2 teaspoons powdered gelatin
- 3 tablespoons cold water
- 1/8 teaspoon fine salt
Instructions
- In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes.
- In a medium saucepan, combine cream, milk, brown sugar, espresso powder, and salt. Heat over medium, stirring until dissolved and hot (do not boil).
- Remove from heat and stir in bloomed gelatin until fully dissolved.
- Stir in vanilla extract.
- Strain the mixture through a fine mesh sieve for smooth texture.
- Divide into serving glasses or ramekins. Let cool at room temperature for 20 minutes.
- Cover and refrigerate for at least 4 hours until set.
- Serve chilled as is or unmold if desired.
Notes
- Do not boil the cream mixture to avoid curdling or graininess.
- Use dark brown sugar for deeper molasses flavor if preferred.
- Garnish with cocoa powder, caramel drizzle, or whipped cream for presentation.
- Can be made 1–2 days ahead and stored covered in the fridge.
- Use instant espresso for best texture and flavor integration.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 panna cotta
- Calories: 280
- Sugar: 18g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
