Espresso PannaEspresso Panna Cotta Recipe

Espresso panna cotta

  • makes 4
  • Easy

Check out our recipe for silky smooth caffè latte panna cotta with espresso syrup. This dessert is an ideal way to end any dinner party, it's gluten-free and looks impressive


Try this impressive espresso panna cotta , then check out our profiteroles, sherry trifle, yule log and more Christmas dessert ideas.

*This recipe is gluten-free according to industry standards



  • gelatine 2 1/2 leaves
  • strong black coffee 100ml
  • whole milk 100ml
  • double cream 300ml
  • demerara sugar 80g
  • vanilla extract 1 tsp


  • strong black coffee 100ml
  • caster sugar 100g
  • kahlua 1 tbsp


  • Step 1

    Soak the gelatine in a bowl of cold water.

  • Step 2

    Mix the coffee, milk and cream in a bowl, then pour about a quarter of the liquid into a pan and put over a low heat.

  • Step 3

    Tip in the sugar and stir until it has dissolved, then remove from the heat.

  • Step 4

    Squeeze out the gelatine sheets and add them to the pan. Stir until the gelatine has dissolved.

  • Step 5

    Strain the warmed liquid through a sieve into the remaining coffee, milk and cream mix. Stir in the vanilla.

  • Step 6

    Ladle it into 4 serving glasses and put in the fridge. Chill for 4 hours or overnight until set.

  • Step 7

    To make the coffee syrup, simmer the coffee and sugar until the sugar has dissolved and the coffee has thickened.

  • Step 8

    Stir in the Kahlúa and cool. Just before serving, flood the top of each glass with a little syrup.

Nutritional Information

  • Kcals 588
  • Fat 41.2g
  • Saturates 25.6g
  • Carbs 49.2g
  • Sugars 49.1g
  • Protein 3.1g