Panna Cotta Cappuccino

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Panna Cotta Cappuccino

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400 ml Heavy Cream whipping cream
100 ml Espresso
50 gr Crystal Sugar
2 tbsp Instant Cappucinno
75 gr Milk Chocolate or cappucinno chocolate
1 tbsp Nutella if you don't have Nutella, use 120 gr. of milk chocolate
4 Gelatin Sheets I used the Dr. Oetker ones

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  • 20 min + overnight
  • Serves 4
  • Easy


I love cappuccino! It’s my favourite warm drink, and adding a little booze to it makes it just a velvet dream that charmes all my senses. But I don’t love only the drink, I adore everything that has the name cappuccino on it: chocolate, mousse even shower gel and candles. And I wanted to declare my love to it in a nice an special dessert, but I just couldn’t put my finger on it. I tried some cakes and some pastry with cream, but nothing was good enough and nothing had the perfect balance of taste.

So I decided to try a little tricky dessert that brought me a lot of troubles in the past, not because it’s hard to make, but because I am not good with jelly stuff. I would rather run 50 km. than using gelatine in a dish, because somehow I never could get the proportions right. Or it looked beautiful and it collapsed the moment I took it out of the mold, or it looked really bad and it was too stiff and hard. And after testing a lot of these desserts on my fiance (thank you Daniel!) I managed to find the perfect taste+flavour+texture balance and I created a nice and rich cappucinno panna cotta. Super easy to make and just amazing!

TIPS: Don’t forget to rinse your glasses in cold water, because it will help you to take the panna cotta out.

Let it set overnight or for at least 6 hours. I know it can look set and ready, but it’s not. You want a pretty smooth dessert, so let it be. I tried the “1 hour in the freezer” trick and it didn’t work for me, so I advise you to take it easy.

Decorate your plate. I admit it’s very tasty but it can look a little plain, so add a little cappuccino powder, or grated chocolate to make a great impression.

Pick forms or glasses that are not too tall. Mine were, and it took a long time until I could take the dessert out, in a beautiful shape. Next time I will just buy smaller ones.

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Hydrate your gelatin in a big bowl of cold water for about 10 minutes.


Mix in a sauce pan the chopped chocolate, cream, sugar, cappuccino, Nutella and coffee and whisk gently until it starts to boil. Let it boil for 2-3 minutes. Be careful not to make a mess because is rises when it starts to boil.


Remove from the stove and mix the geltin with the hot cappuccino mixture. Whisk until combined.


Take 4 forms or 4 glasses with a large base and a narrow bottom and rinse them in cold water. Pour the panna cotta in and refrigerate overnight or at least 6 hours.


There is a trick to take them out easily. Put the glasses or the forms, one at a time in a bowl with hot water and leave it there for 10-15 seconds. Put the plate on top of the form and flip. Gently jiggle the form and be patient, it will come loose at a certain point. Decorate with cappuccino chocolate or chocolate sauce and enjoy!


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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