Espresso Panna Cotta Recipe

Espresso Panna Cotta Recipe


Espresso Panna Cotta

Espresso Panna Cotta - a fast and easy dessert fancy enough for a large dinner party, simple and satisfying enough for any time! |

This low carb dessert is so easy to make ahead and have at the ready.  It’s fancy enough for a dinner party and simple enough to have any time! |

  • Author: Madalaine
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Cuisine: Spanish


  • 1/2 cup whole milk
  • 1 1/2 teaspoons unflavored gelatin
  • 1 1/2 cups heavy cream
  • 3 heaping teaspoons instant espresso powder
  • 1/4 cup sugar (or Truvia for lower carbs)
  • pinch of salt
  • whip topping (Reddi Whip)
  • 1 small white chocolate bar (for garnish)
  • 1 small dark chocolate bar (for garnish)


  • 4 pretty cups or glasses for serving
  • small saucepan and whisk
  • vegetable peeler


  1. In the saucepan, sprinkle the gelatin over the milk and heat until the gelatin dissolves. Let stand for 5 minutes to soften the gelatin.
  2. Stir over medium heat until it steams but does not boil.
  3. Add ceram, the espresso powder, sugar (Truvia), and salt.  Lower heat and stir until sugar dissolves about 3 minutes.
  4. Remove from heat and let cool.
  5. Pour cream mixture into serving glasses, cover, and refrigerate.
  6. Stir every 20 minutes for the first hour.
  7. Chill until set, at least 6 hours and up to 2 days.


Thank you for a wonderful dessert, Deb!  This is Jerry’s favorite! 🙂