Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 4 teaspoons unflavored gelatin powder
- 1/2 cup granulated sugar
- 2 tablespoons instant coffee powder or strongly brewed coffee
- 1 teaspoon vanilla extract
- For the cocoa sauce:
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/2 cup boiling water
- 1 teaspoon vanilla extract
Instructions
- Sprinkle the gelatin powder over 1/4 cup of cold milk in a small bowl. Let it sit for 5 minutes until softened.
- In a medium saucepan, combine remaining milk, heavy cream, sugar, and coffee. Heat over medium-low, stirring until sugar dissolves and mixture is just about to simmer.
- Remove from heat, add the gelatin mixture, and stir until fully dissolved. Stir in vanilla extract. Pour into serving molds or glasses.
- Cover and refrigerate for at least 4 hours or overnight until set.
- In a heatproof bowl, whisk cocoa powder, powdered sugar, and boiling water until smooth. Add vanilla extract and let cool slightly.
- Serve the panna cotta unmolded or directly in glasses, topped with cocoa sauce. Garnish as desired.
Notes
- Ensure gelatin is fully dissolved to achieve the perfect set.
- For dairy-free versions, substitute heavy cream and milk with coconut or almond milk.
- Make ahead and refrigerate for better flavor development.
- Variations include melting dark chocolate into the sauce for richer taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 330 Kcal
- Sugar: 22g
- Sodium: 45mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg