Indulge in the ultimate coffee-flavored dessert with this delicious Coffee Panna Cotta recipe! Made with a rich blend of espresso and cream, this silky smooth dessert is perfect for coffee lovers and includes a Kahlua Jelly on top for an adult take on this classic dessert. Plus, it's easy to make and can be customized with your favorite toppings. Check out our step-by-step guide and treat yourself to a deliciously satisfying dessert today!
Using Agar Agar
Agar agar is a plant based gelatin obtained from seaweed and comes in a variety of ways such as flaked, bars or strands, however, this recipe requires agar agar powder which dissolves more quickly.
This gelatin needs to be measured with a scale because even 1 or 2 grams more or less can result in a very different consistency.
Additionally, agar agar also needs heat to dissolve which is different from gelatin which can dissolve at room temperature. So you will need a candy thermometer to ensure it reaches 85C/185F for the agar agar to dissolve.
Why you'll love this
Rich, Decadent Flavor
Made with a blend of espresso and cream, this dessert is the ultimate treat for coffee lovers and the Kahlua jello on top turns this into a perfect adult only dessert.
Silky Smooth Texture
Panna cotta is known for its smooth, creamy texture, and this recipe is no exception. The combination of agar agar and cream creates a silky smooth consistency that melts in your mouth.
Perfect for Special Occasions
This decadent dessert is perfect for impressing guests at a dinner party or special occasion. It's easy to make ahead of time, so you can spend more time enjoying the festivities and less time in the kitchen.
Ingredients for the Coffee Panna Cotta with Kahlua Jelly
- Coffee: The base for the panna cotta and depth of flavor which you can effect with your own favorite coffee.
- Cream: The cream adds a traditional element and weight to the liquid for the panna cotta to set as well as complimenting the coffee for this dessert.
- Milk: As well as making the panna cotta less rich, the milk helps take the bitterness off the coffee.
- Sugar: Helps turn coffee into dessert by sweetening both the panna cotta and jelly! Superfine or caster sugar is best here as it doesn't add too much additional flavor beyond sweetness, though light brown sugar would also work well.
- Kahlua: The kahlua jelly adds a great additional coffee flavor and makes this an adults only treat. If you don't drink, you could simply omit the kahlua and increase the coffee in the jelly.
- Agar agar gelatin: Using agar agar which is a vegan alternative to gelatin can be a bit finnicky, but see the notes above to help you here or follow the recipe exactly as this was thoroughly tested. Alternatively, sub 2 leaves gelatin for the panna cotta and 1 leaf for the jelly.
FAQ's to make the best Coffee Panna Cotta with Kahlua Jelly Notes
Will I taste the kahlua in the jelly?
The amount of kahlua in the jelly is enough that despite heating to set the agar agar you can still taste the liqueur.
How do I create uneven panna cotta like in the photos?
Simply set up a shelf in your fridge and trial the right leaning height for your glasses whilst they’re empty to lean into something (I used the edges of the fridge as the set mark to lean into). Ensure you have an item that will support and balance your glasses, such as a used block of butter or even a small bag of rice that you could pop into the fridge to keep that balance after you close it and try not to open the fridge for 1 hour after you have made the panna cotta so as not to disturb the setting process.
Other desserts you’ll enjoy
Manuka and Vanilla Panna Cotta
How to make Coffee Panna Cotta:
Place the coffee, sugar, cream, milk, vanilla beans and agar agar powder into a saucepan with a candy thermometer on medium high heat until it reaches 85C/185F.
Whisk to combine and ensure the powder dissolves and cools for 3 minutes.
Pour into your serving glasses and place in the fridge to set for 1 hour, it shouldn’t be jiggly and if it is, leave for a further 30 minutes.
One the panna cotta is no longer jiggly, place the kahlua, coffee, sugar and agar agar powder into a saucepan with a candy thermometer until the liquid has reached 85C/185F.
Remove from the heat immediately and continue whisking to dissolve the agar agar properly and allow to cool for a 3 minutes.
Pour into your serving glasses and place in the fridge to set, preferably overnight for the entire dessert to set.
Serve and enjoy.
Coffee Panna Cotta
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: + chill time 3 hours
- Yield: Serves 2
- Category: Desserts
- Diet: Gluten Free
Description
Made with a rich blend of espresso and cream, this silky smooth Coffee Panna Cotta with kahlua jello dessert is perfect for coffee lovers.
Ingredients
Coffee Panna Cotta
100 milliliters / ½ cup + 1 tablespoon coffee
60 grams / ¼ cup + ½ teaspoon superfine/caster sugar
150 milliliters / ⅔ cup cream
50 milliliters / ¼ cup - 2 teaspoons milk
½ teaspoon vanilla beans
5 grams agar agar powder
Kahlua Jelly
100 milliliters / ½ cup + 1 tablespoon kahlua
50 milliliters / ¼ cup - 2 teaspoons coffee
55 grams / ¼ cup superfine/caster sugar
3 grams agar agar powder
Instructions
Coffee Panna Cotta
- Place the coffee, sugar, cream, milk, vanilla beans and agar agar powder into a saucepan with a candy thermometer on medium high heat until it reaches 85C/185F.
- Whisk to combine and ensure the powder dissolves and cools for 3 minutes.
- Pour into your serving glasses and place in the fridge to set for 1 hour, it shouldn’t be jiggly and if it is, leave for a further 30 minutes.
Kahlua Jelly
- One the panna cotta is no longer jiggly, place the kahlua, coffee, sugar and agar agar powder into a saucepan with a candy thermometer until the liquid has reached 85C/185F.
- Remove from the heat immediately and continue whisking to dissolve the agar agar properly and allow to cool for a 3 minutes.
- Pour into your serving glasses and place in the fridge to set, preferably overnight for the entire dessert to set.
- Serve and enjoy.
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 549 calories per serve
Keywords: no bake dessert, alcohol in dessert, panna cotta
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