This brown sugar espresso panna cotta is a silky, creamy dessert with deep coffee flavor and a rich caramel-like sweetness. It’s elegant enough for entertaining yet simple to prepare, making it perfect for dinner parties, potlucks, or make-ahead desserts when you want something impressive without stress.
Why You’ll Love This Recipe
This dessert delivers a luxurious texture with bold espresso notes balanced by warm brown sugar. It’s a no-bake recipe that can be prepared well in advance, freeing up time on the day you serve it. The glossy brown sugar glaze adds visual appeal and customizable sweetness, while the panna cotta itself is smooth, light, and perfectly set.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the panna cotta:
2 envelopes unflavored gelatin (about 1 tablespoon plus 2 teaspoons)
1 cup packed brown sugar
1/2 cup instant espresso powder
1/2 teaspoon kosher salt
2 1/2 cups chilled whole milk
4 cups cold heavy cream
For the brown sugar glaze:
1 1/2 cups light brown sugar
1/2 cup water
1/2 teaspoon kosher salt
flaky sea salt for topping (optional)
Directions
In a medium saucepan, whisk together the unflavored gelatin, brown sugar, instant espresso powder, and kosher salt. Slowly add the chilled milk while whisking to prevent lumps. Let the mixture sit undisturbed for 20 minutes so the gelatin can bloom.
Place the saucepan over medium heat and whisk continuously for about 5 minutes, until the sugar and gelatin are completely dissolved. Do not allow the mixture to simmer or boil; it should be hot but gentle.
Remove from the heat and stir in the cold heavy cream until fully combined. Pour the mixture through a fine-mesh strainer into a 2-quart serving bowl or individual serving cups.
Refrigerate uncovered for 8 hours until set, then cover and chill for at least 4 additional hours for best texture.
To make the glaze, combine the light brown sugar, water, and kosher salt in a small saucepan. Heat over medium heat for about 5 minutes, stirring occasionally, until the sugar is fully dissolved. Remove from heat and let cool to room temperature. Cover and set aside until ready to serve.
Before serving, spoon a thin layer of the glaze over the panna cotta. Sprinkle lightly with flaky sea salt if desired.
Servings and timing
This recipe makes approximately 10 to 12 servings, depending on portion size.
Prep time: 10 minutes
Cook time: 5 minutes
Rest and chill time: 12 hours
Total time: about 12 hours and 15 minutes
Variations
For a stronger coffee flavor, add an extra 1 to 2 tablespoons of instant espresso powder.
To lighten the dessert, replace 1 cup of the heavy cream with additional whole milk.
Serve the panna cotta in individual glasses or ramekins for a more formal presentation.
Add a dusting of cocoa powder or finely grated dark chocolate on top for extra depth.
Storage/Reheating
Store panna cotta covered in the refrigerator for up to 3 days. Keep the glaze stored separately in an airtight container in the refrigerator for up to 1 week. This dessert is not suitable for freezing, and reheating is not recommended, as it will affect the delicate texture.
FAQs
Can I make this panna cotta ahead of time?
Yes, this dessert is ideal for making ahead and actually benefits from overnight chilling.
Can I use brewed espresso instead of instant espresso powder?
Instant espresso powder provides the most concentrated flavor, but a small amount of strong brewed espresso can replace part of the milk if needed.
Why didn’t my panna cotta set properly?
This usually happens if the gelatin wasn’t fully dissolved or if the mixture overheated and weakened the gelatin.
Can I reduce the sweetness?
You can slightly reduce the brown sugar in the panna cotta, and serve the glaze on the side so guests can add it to taste.
Is this recipe gluten-free?
Yes, all ingredients used in this recipe are naturally gluten-free.
Can I make individual portions instead of one large dish?
Absolutely, individual cups or jars work very well and are great for parties.
What can I use instead of heavy cream?
You can substitute part of the cream with whole milk, but the texture will be slightly less rich.
How long does panna cotta need to chill?
At least 12 hours total chilling time is recommended for the best set and texture.
Can I skip the glaze?
Yes, the panna cotta is delicious on its own, though the glaze adds extra flavor and presentation.
Is flaky salt necessary on top?
It’s optional, but it enhances the sweetness and adds a pleasant contrast.
Conclusion
Brown sugar espresso panna cotta is a refined yet approachable dessert that combines creamy texture with bold coffee flavor. With its make-ahead convenience and elegant presentation, it’s a reliable choice for gatherings or special meals, and one that’s sure to impress with every smooth, flavorful bite.
A silky, no-bake dessert with bold espresso flavor and warm brown sugar sweetness. This brown sugar espresso panna cotta is easy to make ahead and features a rich coffee custard topped with a glossy brown sugar glaze.
Ingredients
2 envelopes unflavored gelatin (about 1 tablespoon plus 2 teaspoons)
1 cup packed brown sugar
1/2 cup instant espresso powder
1/2 teaspoon kosher salt
2 1/2 cups chilled whole milk
4 cups cold heavy cream
1 1/2 cups light brown sugar (for glaze)
1/2 cup water (for glaze)
1/2 teaspoon kosher salt (for glaze)
Flaky sea salt for topping (optional)
Instructions
In a medium saucepan, whisk together gelatin, brown sugar, espresso powder, and salt. Gradually whisk in chilled milk until smooth. Let sit for 20 minutes to bloom the gelatin.
Place the saucepan over medium heat and whisk continuously for about 5 minutes until gelatin and sugar are fully dissolved. Do not boil.
Remove from heat and stir in cold heavy cream. Strain the mixture through a fine mesh sieve into a large serving bowl or individual cups.
Refrigerate uncovered for 8 hours, then cover and chill for another 4 hours until fully set.
To make the glaze, combine light brown sugar, water, and salt in a small saucepan. Heat over medium heat for about 5 minutes, stirring occasionally, until sugar dissolves. Let cool to room temperature and store covered until ready to use.
Before serving, spoon glaze over each panna cotta and sprinkle with flaky sea salt if desired.
Notes
Use individual ramekins or jars for easier serving and presentation.
For a deeper coffee flavor, increase espresso powder slightly.
To reduce sweetness, serve glaze on the side or use less sugar in the base.
Ensure gelatin fully dissolves and avoid overheating for best texture.
Top with grated dark chocolate or cocoa powder for extra richness.
