Coffee Panna Cotta: A Coffee Dessert to Die For

Author: Rob   Date Posted:11 September 2012 

Leave it to the Italians to come up with not only the finest coffee blends in the world (Lavazza), but also the world’s best coffee desserts.

Tiramasu is probably the best known, but once your friends and family have tasted this coffee Panna Cotta recipe, they’ll be begging for more. Fortunately, it’s an easy ask and can be made in under an hour. It needs to chill for about four hours before serving, though, so after you’ve had an after lunch espresso, make another cup of espresso in your Lavazza coffee machine and use it in this coffee dessert to die for.

  • 1 cup hot Lavazza espresso coffee
  • 2 1/4 teaspoons (about one envelope) unflavoured gelatine
  • 3/4 cup non-fat vanilla yoghurt
  • 3/4 cup low-fat milk
  • 2 teaspoons brandy
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup granulated sugar
  • 1/2 cup chilled whipping cream

Coffee Brandy Sauce:

  • 3 tablespoons brown sugar
  • 3 tablespoons Lavazza espresso coffee
  • 2 tablespoons brandy

To make the panna cotta, start by placing 1/4 cup Lavazza espresso in a heat-proof glass bowl. Sprinkle the gelatine over the coffee, stir it in and set it aside for five minutes.
While the coffee/gelatine mixture is setting, whisk the remainder of the coffee, the yoghurt, 2 teaspoons brandy, vanilla and cinnamon together in a medium sized bowl.
Now return to your coffee/gelatine mixture and either microwave it on high for 20-40 seconds or place the bowl in a skillet of simmering water and heat until the gelatine is dissolved, but not until the mixture reaches a boil. Remove from the heat and stir in the granulated sugar until it is dissolved.
Slowly add the coffee/gelatine mixture to your yoghurt mixture, whisking the mixtures thoroughly together. Then place the mixture in the fridge. Return occasionally to give it a stir until it just begins to thicken (about 30 minutes)
When the mixture has nearly chilled, beat the whipping cream until peaks form. Then whisk the cream into your yogurt mixture. Pour the mixture into six custard cups. Cover the cups and refrigerate until set (about 4 hours) or leave refrigerated for up to three days.
Making the Sauce
To make the coffee/brandy sauce, first stir 3 tbsp brown sugar and 3 tbsp fresh brewed Lavazza espresso together over medium-high heat in a small skillet until it comes to a boil. Continue boiling for about two minutes, until the mixture is reduced by about half. Now pour in the brandy. Tilt the pan safely away from your face and ignite the brandy. Gently shake the skillet and flambé until the flames subside.
While the sauce cools, invert the custard cups onto the serving dishes and remove the panna cotta. Drizzle the sauce over the panna cotta and serve.

  • If you don’t want to flambé the brandy, you can omit the brandy.
  • Garnish with chocolate covered coffee beans for extra taste and texture.
  • To more easily remove the panna cotta from the custard cups, first run a knife around their edges and then set each cup in hot water for about 30 seconds. If the panna cotta still doesn’t slip easily out of the custard cup, run the knife carefully around the edge one more time and invert again.

Check out our other blogs for more delicious recipes using your Lavazza coffee machine and Bluepod coffee pods. We’re always scouring the internet, looking for new recipes. This recipe comes courtesy of Eating Well; “where good taste meets good health.”

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