Creamy Medium-Roast Coffee Panna Cotta with Citrus Zest

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A silky Italian panna cotta infused with medium-roast coffee and brightened by fresh citrus zest, offering a delicate balance of creaminess and aromatic complexity. This Middle Eastern recipe, ready in about 20 minutes, pairs whole milk, heavy cream, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 6 Italian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, sprinkle 1 tbsp gelatin powder over 3 tbsp cold water and let bloom for 5 minutes until softened.
  2. Step 2: In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, 1/3 cup granulated sugar, and 2 tbsp medium-roast coffee grounds. Heat over medium heat, stirring occasionally, until just below boiling and sugar dissolves, about 5 minutes.
  3. Step 3: Remove from heat and strain the mixture through a fine sieve to remove coffee grounds. Return the warm liquid to the saucepan.
  4. Step 4: Add the bloomed gelatin to the warm mixture, stirring until completely dissolved.
  5. Step 5: Stir in 1 tsp orange zest, 1 tsp lemon zest, and 1 tsp vanilla extract, mixing well.
  6. Step 6: Pour the mixture evenly into 6 small ramekins or glasses. Refrigerate for at least 4 hours or until set.
  7. Step 7: To serve, run a thin knife around the edges and unmold onto plates or serve directly in glasses, optionally garnished with extra citrus zest.

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