Why You’ll Love This Recipe

Brown Sugar and Espresso Panna Cotta is the perfect dessert for any special occasion or a cozy night in. The creamy panna cotta base, infused with the deep sweetness of brown sugar and the boldness of espresso, delivers a luxurious flavor experience. The smooth, velvety texture of the panna cotta contrasts beautifully with the bold coffee notes and subtle sweetness. Whether you’re serving it at an elegant dinner party or preparing it for a special treat, this dessert is sure to impress.

Ingredients

2 cups heavy cream
1 cup whole milk
½ cup packed light brown sugar
2 teaspoons powdered gelatin
4 tablespoons cold water
¼ cup freshly brewed espresso, cooled
1 teaspoon vanilla extract
Pinch of sea salt
Optional toppings: cocoa powder, sea salt flakes, caramel sauce, fresh berries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Step-by-Step Instructions

1. Prepare the Gelatin:

In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for 5-10 minutes to soften and bloom.

2. Heat the Cream Mixture:

In a medium saucepan, combine the heavy cream, whole milk, and brown sugar. Heat the mixture over medium heat, stirring occasionally, until the brown sugar is fully dissolved and the mixture is warm but not boiling. Be careful not to scorch the cream.

3. Dissolve the Gelatin and Add Espresso:

Remove the saucepan from the heat. Add the bloomed gelatin to the warm cream mixture and stir until the gelatin is completely dissolved. Then, stir in the cooled espresso, vanilla extract, and a pinch of sea salt. Mix well to combine all the ingredients.

4. Pour and Chill:

Strain the mixture through a fine-mesh sieve into a measuring cup or pitcher to remove any lumps or undissolved gelatin. This ensures a silky smooth texture.

5. Pour into Molds:

Pour the strained mixture evenly into six ramekins or dessert glasses.

6. Chill:

Cover the ramekins with plastic wrap, pressing it gently against the surface of the panna cotta to prevent a skin from forming. Refrigerate for at least 4-6 hours, or preferably overnight, until the panna cotta is set.

7. Serve:

If desired, unmold the panna cotta by gently loosening the edges with a knife and dipping the bottom of the ramekin briefly in warm water. Invert onto a serving plate. Garnish with your favorite toppings, such as cocoa powder, sea salt flakes, a drizzle of caramel sauce, or fresh berries. Serve chilled and enjoy!

How to Serve Brown Sugar and Espresso Panna Cotta

Brown Sugar and Espresso Panna Cotta can be served in many different ways, depending on the occasion or your personal preferences:

Elegant Ramekins: Serve directly in individual ramekins or dessert glasses for a sophisticated touch.
Unmolded on Plates: For a dramatic effect, unmold the panna cotta onto individual plates, showcasing its creamy texture.
With Toppings: Dust with cocoa powder, sprinkle sea salt flakes, or drizzle with caramel sauce for added depth. Fresh berries add a refreshing contrast.
With Biscotti: Pair with biscotti for a crunchy contrast to the creamy panna cotta.
As Part of a Dessert Trio: Serve as part of a trio of desserts to offer a variety of flavors and textures.

Additional Tips for Brown Sugar and Espresso Panna Cotta

Use High-Quality Ingredients: The rich flavors of this panna cotta depend on high-quality cream, milk, and brown sugar. Opt for fresh, full-fat ingredients for the best results.
Bloom the Gelatin Properly: Ensure that the gelatin is fully bloomed before adding it to the cream mixture to avoid lumps.
Strain the Mixture: Straining the panna cotta ensures a smooth and velvety texture by removing any undissolved gelatin or lumps.
Chill Thoroughly: Allow the panna cotta to chill for at least 4-6 hours or overnight for it to set properly.

Recipe Variations for Brown Sugar and Espresso Panna Cotta

Feel free to get creative with the flavors and toppings. Here are 10 variations to try:

Dark Chocolate Espresso Panna Cotta: Add melted dark chocolate to the cream mixture for a rich, chocolatey flavor.
Salted Caramel Espresso Panna Cotta: Drizzle with salted caramel sauce and sprinkle with sea salt flakes for a sweet and savory treat.
Vanilla Bean Espresso Panna Cotta: Add vanilla bean paste to the cream mixture for a more intense vanilla flavor.
Orange Zest Espresso Panna Cotta: Add orange zest to the cream mixture for a citrusy twist.
Hazelnut Espresso Panna Cotta: Add hazelnut extract to the cream mixture and garnish with chopped hazelnuts.
Spiced Espresso Panna Cotta: Add cinnamon, nutmeg, and cloves for a warm, spiced flavor.
Irish Cream Espresso Panna Cotta: Replace some of the milk with Irish cream liqueur for a decadent treat.
Coconut Espresso Panna Cotta: Use coconut milk in place of some of the milk for a tropical twist.
Berry Swirl Espresso Panna Cotta: Swirl in a berry puree before chilling for a fruity flavor.
Affogato Panna Cotta: Pour a shot of hot espresso over the panna cotta just before serving for a classic affogato experience.

Freezing and Storage for Brown Sugar and Espresso Panna Cotta

Freezing: Panna cotta is best served fresh, but you can freeze it for up to 1 month. Wrap each ramekin tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving. Freezing may alter the texture slightly.
Storage: Store leftovers in the refrigerator, covered, for up to 3 days. It’s best enjoyed within the first 24 hours for optimal texture and flavor.

FAQ Section for Brown Sugar and Espresso Panna Cotta

Can I use regular sugar instead of brown sugar?

Yes, you can substitute granulated sugar or cane sugar for brown sugar, but the brown sugar adds a unique caramelized flavor to the panna cotta.

Can I use instant espresso powder instead of freshly brewed espresso?

Yes, you can use instant espresso powder. Dissolve 1-2 teaspoons in a small amount of hot water to equal ¼ cup of liquid espresso.

Can I make this recipe dairy-free?

Yes, you can substitute the heavy cream and whole milk with coconut cream and coconut milk for a dairy-free version.

How do I prevent the panna cotta from being rubbery?

Ensure you’re using the correct amount of gelatin, and fully dissolve it in the cream mixture. Also, avoid chilling for too long, as over-chilling can lead to a rubbery texture.

How do I unmold the panna cotta easily?

To unmold, loosen the edges with a knife and dip the bottom of the ramekin in warm water for a few seconds. Gently invert onto a plate.

Conclusion for Brown Sugar and Espresso Panna Cotta

Brown Sugar and Espresso Panna Cotta is an indulgent and sophisticated dessert that will make any occasion feel special. The creamy base, complemented by the rich, bold flavor of espresso and the sweetness of brown sugar, creates a perfect balance of flavors. Whether you enjoy it as a standalone treat or with your favorite toppings, it’s sure to impress and satisfy your guests. This is a dessert you’ll return to time and time again, and it’s versatile enough to suit any flavor combination you crave. Enjoy!

Brown Sugar and Espresso Panna Cotta: An Incredible Ultimate Treat

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Brown Sugar and Espresso Panna Cotta is a luxurious dessert with a creamy base flavored with brown sugar and espresso, topped with optional garnishes like caramel sauce or fresh berries for a refined and indulgent treat.

Author: Amy
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes (plus chilling time)
Yield: 6 servings
Category: Dessert
Method: Chilled
Cuisine: Italian
Diet: Vegetarian

Ingredients

2 cups heavy cream

1 cup whole milk

½ cup packed light brown sugar

2 teaspoons powdered gelatin

¼ cup freshly brewed espresso, cooled

1 teaspoon vanilla extract

Pinch of sea salt

Optional toppings: cocoa powder, sea salt flakes, caramel sauce, fresh berries

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Instructions

In a small bowl, sprinkle the powdered gelatin over 4 tablespoons of cold water. Let it sit for 5-10 minutes to bloom.
In a medium saucepan, combine the heavy cream, whole milk, and brown sugar. Heat over medium heat, stirring occasionally until the sugar dissolves. Remove from heat.
Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved. Then, stir in the cooled espresso, vanilla extract, and sea salt.
Strain the mixture through a fine-mesh sieve into a measuring cup to remove any lumps or undissolved gelatin.
Pour the strained mixture evenly into six ramekins or dessert glasses.
Cover with plastic wrap, pressing it gently against the surface, and refrigerate for at least 4-6 hours, preferably overnight, until set.
Optional: Once set, garnish with cocoa powder, sea salt flakes, caramel sauce, or fresh berries. Serve chilled.