Drinks & Beveragesbonappetit4.6
Brown Sugar and Espresso Panna Cotta
A large format panna cotta is infused with instant espresso and topped with a thick and glossy brown sugar finish. It's an easy dessert fit for a crowd.
👥 6 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Panna Cotta
2
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.
envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.)2(200 g; packed) light brown sugar1 cup. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp½ cup (30 g) instant espresso powder½ cups chilled whole milk2½ cups (300 g; packed) light brown sugar1
3
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.
(200 g; packed) light brown sugar1 cupchilled heavy cream4 cups
4
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.
5
Glaze and Assembly
6
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.
(200 g; packed) light brown sugar1 cup½ cup (30 g) instant espresso powder½ cups chilled whole milk2½ cups (300 g; packed) light brown sugar1. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
7
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.
(200 g; packed) light brown sugar1 cupFlaky sea saltBiscotti or amaretti cookies (for serving; optional)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...