Espresso Marbled Panna Cotta – a delicious recipe with cream, powdered sugar, vanilla bean, gelatin, milk, espresso coffee. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Espresso syrup - Put coffee & raw sugar in a small saucepan and stir over medium heat until sugar is dissolved.
2
Simmer 5 minutes or until thick and syrupy. Set aside to cool totally.
3
Panna Cotta - Put cream, powdered sugar & vanilla bean in a saucepan over low heat & simmer slowly, stirring occasionally, until liquid is reduced by approximately one third. Remove from the heat.
4
Put gelatine in a bowl, cover with the milk & stand for 5 minutes.
5
Stir into cream mixture and simmer for 1 minute longer.
6
Remove vanilla bean & allow mixture to cool.
7
Drizzle the coffee syrup over the inside of 4 clear glass moulds/ramekins/glasses.
8
Fill immediately with cooled panna cotta mixture. Cover & refrigerate for 4-6 hours or until firm.
570
kcal
Calories
43
g
Fat
29
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups cream, 1/3 cup powdered sugar, 1 vanilla bean, split, 2 teaspoons gelatin, and more.
Yes, Espresso Marbled Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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