Espresso Panna Cotta Recipe

Bloom gelatin

Sprinkle the powdered gelatin over 3 tablespoons cold water in a small bowl. Add 1 teaspoon sugar (helps dissolve) and let sit 5–7 minutes until spongy and swollen. If using gelatin sheets, soften in cold water for 5–7 minutes and squeeze out excess water before use.

Heat dairy and espresso

In a small saucepan, combine 1 cup whole milk, 1 cup heavy cream, 1 tablespoon granulated sugar, 1 tablespoon brewed espresso, and a pinch of fine sea salt. Warm over medium heat, stirring, until the sugar dissolves and the mixture is hot but not boiling (small bubbles may appear at the edge), about 4–6 minutes.

Incorporate gelatin

Remove the pan from heat. Add the bloomed gelatin to the hot cream mixture and whisk until the gelatin is completely dissolved, about 1 minute. Stir in 1/2 teaspoon vanilla extract. Taste and adjust: if you want a stronger coffee note, add another 1/2 tablespoon cooled espresso (optional).

Strain and pour

Strain the mixture through a fine mesh sieve into a pouring jug to remove any undissolved bits. Divide the mixture evenly among 4 (6-oz) ramekins or molds.

Chill

Let the ramekins cool to room temperature (15–20 minutes), then cover with plastic wrap and refrigerate until set, at least 4 hours and up to 48 hours for best texture.

Make caramel

Place 3 tablespoons granulated sugar and 1 tablespoon water in a small heavy-bottomed saucepan. Swirl the pan gently to wet the sugar but do not stir. Cook over medium heat until the sugar dissolves and turns an amber-amber brown (watch closely to avoid burning), about 6–8 minutes. If crystals form on the side, brush them down with a wet pastry brush.

Add butter and cream

When the sugar reaches a deep amber color, remove from heat and carefully add 2 tablespoons unsalted butter, stirring until melted. Then slowly add 3 tablespoons heavy cream while stirring (mixture will bubble vigorously). Return to low heat and stir until smooth, about 30–60 seconds.

Finish sauce

Stir in 1/2 teaspoon fine sea salt, taste, and adjust: add a little more salt if you want a more pronounced salted note. Let the caramel cool for 10–15 minutes; it will thicken as it cools but should remain pourable at room temperature.

To unmold: run a thin knife around the edge of each panna cotta. Dip the bottoms of ramekins briefly (2–3 seconds) into hot water to loosen, then invert onto serving plates. If serving in ramekins, simply spoon caramel on top while still chilled.

Top each panna cotta with 1–2 tablespoons salted caramel sauce (adjust to taste). Sprinkle a small pinch (about 1/8–1/4 tsp) flaky sea salt over the caramel and optionally finish with a few espresso beans or cocoa nibs for texture and presentation.

Serve chilled. Leftover caramel will keep in an airtight jar in the refrigerator for up to 2 weeks; gently rewarm to pourable consistency before using. Panna cotta will keep covered in the fridge for up to 3 days.