Coffee Panna Cotta - Buuck Farms Bakery (2024)

Creamy and decadent panna cotta flavored with Highground Instant Coffee served individually with a chocolate-caramel drizzle and chocolate curls. This post is sponsored by Highground Instant Coffee, but as always, all thoughts and opinions are my own. Thank you for supporting the brands that make Buuck Farms Bakery Possible.

Panna cotta is a dessert that seems so fancy and difficult to make. But it’s really not. Dare I say it requires less effort than a chocolate chip cookie? It’s as simple as adding a few ingredients to a stock pot, simmering them for a few minutes, then allowing it to chill and set up. Easy peasy.

This panna cotta is packed full of coffee flavor thanks to Highground Instant Coffee and then taken up a notch with the chocolate caramel drizzle and chocolate curls. It’s such a treat and basically fool proof! Let’s get to it!

How to Make Coffee Panna Cotta

Prepare 4 individual ramekins by spraying them with nonstick spray. Set aside. In a small bowl, add the gelatin and pour the cold water over it. Let sit for 10 minutes allowing the gelatin to “bloom.”

Meanwhile, in a medium saucepan, combine the heavy cream, whole milk, Highground Instant Coffee and sugar. Whisk together and heat over medium low. Whisk frequently until the sugar has dissolved and coffee grounds have melted into the mixture and are smooth.

Once you see bubbles starting to form around the outer edges of the pan, remove from heat. Whisk in the gelatin until smooth, then stir in the salt and vanilla extract.Pour the panna cotta mixture into the prepared ramekins, cover with plastic wrap, and set in the refrigerator at least 4 hours, up to overnight.

Serve the Coffee Panna Cotta

When ready to serve, dip each ramekin into a bowl of hot water for 5 seconds, then run a thin knife along the edges to help release it from the bowl. Place a small plate on top of the ramekin and quickly and confidently invert it. Give the ramekin a little wiggle if necessary, but it should pop right out onto the plate. *You can dunk it back into the hot water for another 3-5 seconds.Drizzle with chocolate caramel sauce and chocolate curls. Serve immediately.

For the chocolate curls, simply melt a couple TBSP of semi-sweet chocolate chips and then spread out the melted chocolate onto a piece of parchment. Pop that into the freezer for 5 minutes, then use an offset spatula or butter knife and run it down the length of the chocolate, creating curls.

For this recipe, I used a store bought chocolate caramel sauce, but it would also be amazing with my homemade Salted Caramel Sauce. You can find the recipe for that in my Salted Caramel Pumpkin Ice Cream post.

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