clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Coffee Panna Cotta - clsoeup

Jacques Pépin’s Coffee Panna Cotta

  • Author: Jacques Pépin (modified)
  • Total Time: 2 hours, 16 minutes
  • Yield: 4 1x


This cool, creamy dessert can be made in advance and barely requires any cooking. It has a lightly sweet coffee flavor and is perfect for a warm summer evening. Serve with some cookies on the side (store-bought is fine).



2 teaspoons plain powdered gelatin (like Knox)

¼ cup water

5 tablespoons sugar

½ cup hot espresso

1½ cups half and half

Whipped cream and chocolate covered espresso beans, for garnish (optional)

Cookies, for serving (optional)


In a small, microwave-safe bowl, mix the gelatin in the water. Heat in a microwave oven for 30 seconds to dissolve.

Mix the sugar with the espresso in a medium bowl until dissolved. Add the gelatin mixture and stir well with a rubber spatula, as the gelatin mixture tends to stick to the bottom of the bowl. Mix in the half-and-half.

Pour into serving cups. Refrigerate. The panna cotta will take 1 to 2 hours to set.

At serving time, top the panna cotta with a little whipped cream and a chocolate covered coffee bean. Set the cups on small plates and serve with cookies, if desired.


This is a soft panna cotta and is not meant to be unmolded. Select pretty 4-6 ounce vessels for serving. However, if you prefer to present them unmolded, add ½ teaspoon more gelatin to the recipe.

  • Prep Time: 15 minutes
  • Inactive Time: 2 hours
  • Cook Time: 1 minute
  • Category: Dessert
  • Cuisine: Italian


  • Calories: 185.99
  • Sugar: 18.72 g.
  • Sodium: 64.3 mg.
  • Fat: 10.54 g.
  • Saturated Fat: 6.41 g.
  • Carbohydrates: 19.33 g.
  • Fiber: 0
  • Protein: 4.58 g.
  • Cholesterol: 31.76 mg.

Keywords: espresso, half and half