Panna Cotta al Caffè

Nutrition · per serving

Steps

1. 1

   Lightly chill 6 small ramekins or glasses. Sprinkle the powdered gelatin evenly over the cold water in a small bowl and let it bloom for 5 minutes; do not stir aggressively, as dry pockets can form.

   7 g powdered gelatin35 ml cold water
2. 2

   In a small saucepan, combine the heavy cream, freshly brewed espresso, powdered erythritol-allulose blend, vanilla extract, and fine sea salt. Warm over medium-low heat, stirring often, until steaming and the sweetener is fully dissolved; do not boil, as boiling can dull the cream flavour and make the texture less delicate.

   500 ml heavy cream, 35% fat80 ml freshly brewed espresso65 g powdered erythritol-allulose blend5 ml vanilla extract1 pinch fine sea salt
3. 3

   Remove the saucepan from the heat. Add the bloomed gelatin and whisk gently until completely dissolved, about 45–60 seconds. Rub a drop of mixture between your fingers; it should feel smooth, with no gelatin grains.

   7 g powdered gelatin35 ml cold water
4. 4

   Strain the coffee cream through a fine sieve into a jug, then divide evenly among the chilled ramekins. Skim off any surface bubbles with a spoon for a polished finish.

5. 5

   Chill the panna cotta until softly set, about 90 minutes for small shallow ramekins. It should wobble gently when nudged but not ripple like liquid; avoid freezing solid, which can damage the silky texture.

6. 6

   When the panna cotta is set, make the glaze. Heat the heavy cream with the powdered erythritol-allulose blend and instant espresso powder until just steaming, then pour it over the finely chopped dark chocolate. Let stand for 1 minute, then stir from the centre outward until glossy. Stir in the unsalted butter until smooth.

   70 g soy-free sugar-free dark chocolate, finely chopped70 ml heavy cream, 35% fat10 g powdered erythritol-allulose blend10 g unsalted butter1 g instant espresso powder
7. 7

   Let the glaze cool until fluid but no longer hot, about 3–5 minutes; it should feel just slightly warm to the touch. Spoon a thin layer over each set panna cotta, tilting the ramekins to cover the surface evenly.

8. 8

   Serve immediately for a soft glossy glaze, or chill for 10–15 minutes if you prefer a firmer chocolate top. Serve directly in the glasses or unmould briefly by dipping the base of each ramekin in warm water for 5–8 seconds before inverting.

Origin & History

Panna cotta, meaning “cooked cream,” is most closely associated with Piedmont in northern Italy, where dairy-rich desserts are traditional. Coffee-flavoured versions are common in modern Italian restaurants and home kitchens, pairing the dessert’s soft creaminess with espresso’s bitter depth.