Espresso Panna Cotta
A classic Italian dessert flavored with espresso and served with cinnamon hazelnut brittle.
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- •2 leaves Gelatin leavessoaked in cold water
- •Caster sugarfor panna cotta
- •Cream
- •Milk
- •1 shot Coffeegood strong espresso
- •Caster sugarfor hazelnut brittle
- •Hazelnutstoasted
- •Ground cinnamonfor dusting
- 1
Immerse two leaves of gelatin in cold water and leave to soak.
2 min
- 2
In a small saucepan, add caster sugar, cream, milk, and a shot of good strong coffee. Gently bring to a simmer and remove from heat.
5 min
- 3
Squeeze out the soaked gelatin leaves and stir into the hot cream until completely dissolved.
2 min
- 4
Pour the cream mixture into a jug and fill the molds just short of the rim. Rinse molds in cold water before filling.
3 min
- 5
Leave in the fridge for at least 2 to 3 hours or overnight to set.
3h 0m
- 6
To make cinnamon hazelnut brittle, pour caster sugar into a pan and cook over medium heat until the sugar melts to a deep golden brown.
10 min
- 7
Scatter toasted hazelnuts into the caramel, dust with ground cinnamon, and leave to set at room temperature.
10 min
- 8
Once panna cotta is firm, dip each mold quickly into boiling water to release onto a plate.
2 min
- 9
Dress with a shard of crunchy hazelnut brittle.
1 min
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