Vanilla Espresso Panna Cotta

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A silky Italian panna cotta infused with rich espresso and vanilla, served chilled for an elegant dessert. This Italian-inspired recipe, ready in about 20 minutes, layers heavy cream, granulated sugar, instant espresso powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. 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.

Ingredients

• 2 cups heavy cream
• 1/3 cup granulated sugar
• 2 tsp instant espresso powder
• 1 tsp vanilla extract
• 1 tbsp unflavored gelatin powder
• 3 tbsp cold water

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Instructions

1. Step 1: In a small bowl, sprinkle 1 tablespoon unflavored gelatin powder over 3 tablespoons cold water and let it bloom for 5 minutes.
2. Step 2: In a medium saucepan, combine 2 cups heavy cream, 1/3 cup granulated sugar, and 2 teaspoons instant espresso powder. Heat over medium heat, stirring occasionally, until sugar and espresso dissolve and mixture is hot but not boiling, about 5 minutes.
3. Step 3: Remove the cream mixture from heat and stir in the bloomed gelatin until completely dissolved.
4. Step 4: Stir in 1 teaspoon vanilla extract for fragrance.
5. Step 5: Pour the mixture evenly into 4 ramekins or dessert glasses and refrigerate for at least 4 hours until fully set.
6. Step 6: To serve, optionally garnish with a dusting of cocoa powder or coffee beans.