Brown Sugar Espresso Panna Cotta

We often get panna cotta from a local bakery and it is so delicious and creamy. Espresso and brown sugar seem like perfect flavors to pair the simple base cream custard with and it works wonderfully.

This recipe is designed as a party or pot luck dessert, meant to share with people. It is visually appealing and tastes amazing. It was a bit large for our family, so if I made it again and it wasn’t for a party, I’d probably make half the recipe. I also think this would work wonderfully as individual desserts in single serving cups.

The original recipe uses instant espresso powder, which I didn’t have, so I subbed some of the milk with actual espresso. I felt this could have more espresso flavor, so next time I will use the powder and liquid forms both. The sauce is very sweet, and has great flavor. Next time I make this I will use less sauce on top or serve on the side to be added to the taste of each person. Overall this was really tasty and had great texture, and with a few tweaks will definitely be something I make again.

Brown Sugar Espresso Panna Cotta

Creamy espresso panna cotta with brown sugar sauce

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Rest time 12 hours hrs

Total Time 12 hours hrs 15 minutes mins

Course Dessert

Servings 8 servings

Ingredients

  

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• 2 envelopes unflavored gelatin this is about 1 tbsp plus 2 tsp
• 1 cup packed brown sugar
• 1/2 cup instant espresso powder
• 1/2 tsp kosher salt
• 2 1/2 cups chilled whole milk
• 4 cups cold cream

For the glaze:

• 1 1/2 cups light brown sugar
• 1/2 cup water
• 1/2 tsp kosher salt
• flaky sea salt for topping optional

Instructions

 

• Whisk the 2 envelopes of gelatin, brown sugar, espresso powder, and salt in a medium sauce pan. Add the milk while whisking and let sit 20 minutes. Heat over a medium flame while whisking, until the gelatin and sugar are dissolved, about 5 minutes. Do not bring to a simmer, just get it hot. Add the 4 cups of cream and mix well.
• Pour through a fine mesh strainer into a 2 quart bowl or smaller containers. Chill for 8 hours, then cover and chill at least another 4.
• To make the glaze, at least 1 hour before serving, heat the sugar, water and salt in a small sauce pan for 5 minutes or so, stirring occasionally, until the sugar is full dissolved. Cool to room temp and cover until ready to use. When ready to serve, pour a thin layer of the sauce over the top (you won't use it all) and sprinkle with salt if desired.

Keyword Dessert

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