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Coffee panna cotta cake served in slices
Smooth coffee cream dessert on a biscuit crumb base

Coffee panna cotta cake

Author: Flavelo
Recipes Cakes and Desserts
Similar to the caramel version, 'cooked cream' is the star here too, but this time a strong espresso gives it its soul. It's like our morning milky coffee (caffe latte) turned into a cake. Cooling, caffeinated freshness on a biscuit base.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 8 servings
🔥 Calories 390 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Springform tin: For shaping.

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Crush the biscuits, mix with the butter, press into the tin. Chill.

Tip: Base.
2 ✓

Soak the gelatine leaves in cold water.

Tip: Hydration.
3 ✓

Heat the cream with the sugar and vanilla to boiling point, but do not boil vigorously. Remove from heat.

Tip: The goal is just to dissolve the sugar.
4 ✓

Mix in the squeezed-out gelatine, then the espresso.

Tip: The coffee gives it a nice mocha colour.
5 ✓

Cool to lukewarm, then pour over the biscuit base. Refrigerate for 4 hours.

Tip: Setting.
6 ✓

Decorate with grated chocolate.

Tip: Cappuccino effect.

Recipe FAQ

Can I use instant coffee?
Yes, but fresh espresso tastes much fuller and more aromatic.

Ingredients

  • 4 Gelatine leaves
  • 500 ml Double cream
  • 80 g Caster sugar
  • 1 tsp Vanilla extract
  • 100 ml Strong Espresso (fresh)
  • 200 g Butter biscuits
  • 100 g Butter (melted)
  • 50 g Milk chocolate (grated)