Silky Espresso Panna Cotta: 7 Steps to Indulge

Silky Espresso Panna Cotta to Elevate Your Dessert Game

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Pour the whole milk into a saucepan and gently sprinkle the unflavored gelatin on top. Let it sit for about 5 minutes, allowing the gelatin to bloom.
Place the saucepan over medium heat. Stir gently until the gelatin has completely dissolved, ensuring a smooth base for your panna cotta.
Stir in the heavy cream, instant espresso powder, sugar, and a pinch of salt. Mix well until the sugar is dissolved, blending all those lovely flavors together.
Reduce the heat to low. Stir the mixture occasionally for another few minutes, making sure it stays smooth and creamy—don’t let it boil!
Carefully pour the panna cotta mixture into dessert cups or ramekins.
Cover the cups with plastic wrap and refrigerate for 4-6 hours, or overnight for the best results.
Once set, take your panna cotta out of the fridge and garnish with delightful dark chocolate shavings on top.