Every now and then, one of my dearest friends Deb and I hold a demonstration cooking class at my house. We keep the class small so everyone can sit around the kitchen island and still have enough elbow room to jot down a note or two.
A couple years ago when we did a cooking class, Deb shared a recipe for espresso panna cotta with me and it’s been a favorite ever since. It’s the perfect dessert to make in the summer because there’s no baking!
And it’s sooooo easy!!! And super delicious! Putting it in a pretty martini glass makes an elegant presentation. It’s a must if you’re having people over, because making it the day before allows all the flavors to come together. Besides that, the more I can do the day before a party, the better. Until the doorbell rings, I am literally running around the house like a crazy person. It drives my husband nuts, but I have no idea how there are suddenly 73 things that have to be done right before our friends come over. Go figure.
Panna cotta is one of the most versatile desserts I know. If dairy is an issue, no problem. Use coconut or almond milk in place of the milk and cream. If gluten is something you like to avoid, no big deal. It’s always gluten free. If you don’t care for coffee, no worries! Replace the powdered espresso with 1 tablespoon vanilla or 1 teaspoon of your favorite extract. If carbs and sugar don’t pose a problem for you, simply replace the Truvia with 1/4 cup of sugar. If you try this recipe and create your own flavor creation, please let me know!
Top off this smooth creamy delight with a “whoooooosh” of Reddi-wip, some chocolate shavings, and voila. So good!
Espresso Panna Cotta
- 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
In the saucepan, sprinkle the gelatin over the milk and let stand for 5 minutes to soften the gelatin.
Stir over medium heat until it steams. Do NOT let it boil.
Add cream, the espresso powder, sugar (Truvia), and salt. Lower heat and stir until sugar dissolves about 3 minutes.
- Remove from heat and let cool.
- Pour cream mixture into serving glasses, cover, and refrigerate.
- Stir every 20 minutes for the first hour.
- Chill until set, at least 6 hours and up to 2 days.
Thank you for a wonderful dessert, Deb! This is Jerry's favorite! 🙂