Where some coffee desserts may whisper softly, this one trills like an opera singer hitting all the high notes. A full half cup of instant espresso powder will do that for you. Commit and you’ll be rewarded with something every shade of coffee fanatic—from the pour-over connoisseur to the blended-drink devotee—will enjoy. Remember that it’s instant espresso powder you seek, not instant coffee, which is altogether weaker and unable to stand up to the copious amounts of dairy in the panna cotta. Nor is it regular espresso powder, which won’t dissolve like you need it to.
The brown sugar glaze is a thing of beauty, sleek and glossy as a glass building. Allow it to cool completely so it’s thick like honey, slowly drip-dripping down when you cut away a scoop of the panna cotta. Gelatin is remarkably easy to use once you know a few ground rules. Always start by mixing it with a cold liquid. Let it hydrate and swell (or bloom, as it’s technically called) for at least 15 minutes before heating to dissolve. Underhydrated gelatin will be stubbornly gritty, never dissolving, and negatively impact the final set. As with all gelatin desserts, this will become firmer the longer it sits, so eat your panna cotta within 24 hours for the most delicate, elegant texture.
This large-format panna cotta is a crowd-pleaser waiting to happen, with zero individual ramekins involved. If espresso after dinner isn’t your thing, try this vanilla panna cotta with balsamic with balsamic berries.
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What you’ll need
Gelatin
$16 At Amazon
Mesh Sieve
$16 At Amazon
2-Quart Baking Dish
$13 At Amazon
Heatproof Measuring Cup
$26 At Amazon
Recipe information
Total Time
25 minutes (plus 12 hours chilling time)
Yield
6–8 servings
Ingredients
Panna Cotta
Glaze and Assembly
Preparation
Panna Cotta
Step 1
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.
Step 2
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.
Step 3
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.
Glaze and Assembly
Step 4
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.
Step 5
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.
Recipe notes
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