Where some coffee desserts may whisper softly, this one trills like an opera singer hitting all the high notes. A full half cup of instant espresso powder will do that for you. Commit and you’ll be rewarded with something every shade of coffee fanatic—from the pour-over connoisseur to the blended-drink devotee—will enjoy. Remember that it’s instant espresso powder you seek, not instant coffee, which is altogether weaker and unable to stand up to the copious amounts of dairy in the panna cotta. Nor is it regular espresso powder, which won’t dissolve like you need it to.
The brown sugar glaze is a thing of beauty, sleek and glossy as a glass building. Allow it to cool completely so it’s thick like honey, slowly drip-dripping down when you cut away a scoop of the panna cotta. Gelatin is remarkably easy to use once you know a few ground rules. Always start by mixing it with a cold liquid. Let it hydrate and swell (or bloom, as it’s technically called) for at least 15 minutes before heating to dissolve. Underhydrated gelatin will be stubbornly gritty, never dissolving, and negatively impact the final set. As with all gelatin desserts, this will become firmer the longer it sits, so eat your panna cotta within 24 hours for the most delicate, elegant texture.
This large-format panna cotta is a crowd-pleaser waiting to happen, with zero individual ramekins involved. If espresso after dinner isn’t your thing, try this vanilla panna cotta with balsamic with balsamic berries.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Gelatin Powder
$14 At Amazon
Mesh Sieve
$13 At Amazon
2-Quart Baking Dish
$30 $27 At Amazon
Heatproof Measuring Cup
$26 At Amazon
Recipe information
Total Time
25 minutes (plus 12 hours chilling time)
Yield
6–8 servings
Ingredients
Panna Cotta
2
1
½
1
2½
4
Glaze and Assembly
1½
1
Preparation
Panna Cotta
Step 1
Whisk 2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.), 1 cup (200 g; packed) light brown sugar, ½ cup (30 g) instant espresso powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium saucepan to combine. Pour in 2½ cups chilled whole milk and stir, scraping down sides of bowl to incorporate any dry bits of gelatin or sugar, until combined. Let sit until gelatin swells and is softened, 15–20 minutes.
Step 2
Set saucepan over medium heat and cook, stirring often with a heatproof rubber spatula, until mixture is hot but not simmering and sugar and gelatin are completely dissolved, about 5 minutes. Remove from heat and add 4 cups chilled heavy cream; stir until well combined.
Step 3
Strain panna cotta base through a fine-mesh sieve into a 2-qt. dish. Chill, uncovered, until set, at least 12 hours (cover with plastic wrap after 8 hours).
Do Ahead: Panna cotta can be made 1 day ahead. Keep chilled.
Glaze and Assembly
Step 4
Heat 1½ cups (300 g; packed) light brown sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ cup water in a small saucepan over medium, stirring occasionally, until sugar is fully dissolved, about 5 minutes. Pour glaze into a heatproof small bowl or measuring glass and let cool, at least 1 hour.
Step 5
Just before serving, pour enough glaze over panna cotta to cover surface in an even layer. Sprinkle with a generous pinch of flaky sea salt. Serve with biscotti or amaretti cookies and any remaining glaze alongside.
Do Ahead: Glaze can be made 12 hours ahead. Store airtight at room temperature.
How would you rate Brown Sugar and Espresso Panna Cotta?
Leave a Review
Reviews (5)
Back to TopDelicious! I cut the recipe in half for a group of three, used individual ramekins and used the glaze sparingly. I would definitely make this recipe again. Just the right balance of espresso and dairy and effortless preparation. Re: blooming, I had a popup meeting at work so had to let mine sit for more than an hour. It still turned out perfectly.
Hilary C
Red Oak, Texas
6/18/2024
The glaze and salt garnish spoiled the dish. It was bitter and the glaze and flakey salt took it to the extreme. The panna cotta itself was like a Jell-O shot of Italian coffee. Fair but definitely not a crowd-pleaser.
SAK
Santa Rosa, CA
9/12/2023
I thought the panna cotta itself was very easy to make and turned out perfectly. The glaze looked beautiful when poured, but after you took the first scoop of panna cotta out, the glaze started to form a soupy, sugary mess and was a bit overpowering. I'd recommend maybe doing a very light brushing of the glaze on top, rather than pouring it on, or maybe doing something like a sweet graham cracker crumble on top to add a bit of contrast and sweetness
Jacob F
Cambridge, MA
6/25/2023
Regarding the comment on blooming the gelatin, that is what you are doing in step one. You mix with a cold liquid, here it is milk, and “ Let sit until gelatin swells and is softened, 15–20 minutes.” That is blooming.
Anonymous
6/14/2023
Would love to know if this would work with veggie gelatin?
GemHallJan
Dublin, Ireland
6/13/2023
Haven’t tried the recipes yet, but I notice that they do not include the step to bloom the gelatin first, even though the article clearly states that is necessary.
Anonymous
Carmel, CA
6/13/2023