Coffee Panna Cotta with Kahlua Jelly is a way to consume jelly or jello with as much glee as you would when you were a child and have fun knowing it’s flavors you probably like more than the traditional overly sweet kinds you had when you were a kid. What are your memories on jelly or jello friends? I'd love to hear them in the comments below!

Probably the most favorite way to celebrate galentines/valentines is non pink desserts, and though a few valentines have see chocolate last year did have chocolate, but there is also space for couples, in all the ways they exist to have desserts that contain no chocolate or pink…enter coffee panna cotta.

Making it yourself could honestly not be easier and this one includes coffee which, despite the amount of coffee in this dessert, doesn’t overpower the smooth creaminess.

If we can talk about the kahlua jello on top, not only does this really add an adult layer to this dessert, but the coffee liqueur is a beautiful topping and really makes this dessert thoroughly enjoyable.

This Coffee Panna Cotta has been perfected for two, though could easily be doubled or tripled for more. Let me know your thoughts on coffee desserts in the comments below as I imagine there are some strong feelings.

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

It's creamy and full of coffee flavors

The creamy coffee panna cotta offsets the kahlua jelly in a really pleasant way.

It's perfect for two

This recipe was developed especially for two servings so is a great date night dessert.

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

Earl Grey Creme Brulee

Bananas Foster

How to make:

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.