This softly set Italian-style dessert carries real coffee flavor from espresso powder and is balanced by the gentle sweetness of cream. A small amount of powdered gelatin gives the panna cotta a clean wobble without making it rubbery. Toasted hazelnuts add crunch just before serving.
At a glance: Makes 4 · 15 minutes active · Chill at least 5 hours · Use four 5- to 6-ounce cups
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How to get a delicate set
Bloom powdered gelatin in cold water for five minutes before it meets warm dairy. This hydrates the granules evenly and prevents stubborn lumps. Heat the cream mixture only until steaming; boiling can reduce it and change the texture. Whisk the bloomed gelatin in off the heat until fully dissolved, then strain if any flecks remain.
Control the coffee flavor
Instant espresso powder dissolves directly into the cream and gives consistent flavor. Espresso powder varies in strength, so begin with two teaspoons; add another half teaspoon if you want a more pronounced bitter edge. Do not substitute brewed espresso without reducing another liquid, or the panna cotta may set too softly.
Chill, unmold, and serve
Cover the cups once cool and chill at least five hours, preferably overnight. For a clean release, dip each cup in warm water for just 5–8 seconds, then loosen the edge gently with a thin knife. If you plan to serve in cups, skip unmolding. Add hazelnuts at the last moment so they remain crisp.
For another silky spoon dessert, compare with our chocolate pots de crème or creamy vanilla rice pudding.
Make-ahead and substitutions
The cups can be made up to two days ahead and kept covered in the refrigerator. For a nut-free finish, use shaved dark chocolate or a pinch of cocoa instead of hazelnuts. This recipe relies on dairy and gelatin; it is not vegetarian. Agar-agar sets differently and should not be swapped gram-for-gram.
Espresso Panna Cotta with Toasted Hazelnuts
A gently coffee-scented cream dessert with a delicate set and crisp toasted nuts.
Prep: 15 min Chill: 5 hr minimum Total: at least 5 hr 15 min Yield: 4 cups
Ingredients
- 2 tsp (about 6 g) powdered gelatin
- 3 tbsp (45 ml) cold water
- 1½ cups (360 ml) heavy cream
- ½ cup (120 ml) whole milk
- ⅓ cup (67 g) granulated sugar
- 2 tsp instant espresso powder
- Pinch fine salt
- 1 tsp vanilla extract
- ⅓ cup (45 g) toasted hazelnuts, roughly chopped
Instructions
- Sprinkle gelatin evenly over cold water in a small bowl. Let stand 5 minutes, until the surface looks spongy.
- In a saucepan, whisk cream, milk, sugar, espresso powder, and salt. Heat over medium, stirring, until steaming and the sugar dissolves; do not boil. Remove from heat.
- Add bloomed gelatin and whisk until no granules remain, about 1 minute. Stir in vanilla. Strain through a fine sieve for an especially smooth texture.
- Divide among four cups or ramekins. Cool 20 minutes, cover, and refrigerate at least 5 hours until softly set.
- Serve in cups or unmold briefly dipping the bottoms in warm water. Top with toasted hazelnuts immediately before serving.
Estimated nutrition per serving: 460 kcal · 7 g protein · 34 g carbohydrates · 34 g fat · 1 g fiber · 33 g sugars · 110 mg sodium. Estimates vary with cream and hazelnut portions.
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