Caramel Coffee Panna Cotta

The MRS.’s love for desserts that use cream or condensed milk must be quite apparent to you by now. She recently decided to challenge herself and make panna cotta, a dessert she was always intimidated to create at home. Being a huge Masterchef Australia fan, the MRS. feared that the classic “wobble” of panna cotta might now be achieved. However taking inspiration from Piee at, she was able to create the perfect blend. This recipe is inspired from Piee’s recipe of Caramel Coffee Panna Cotta with a slight altering to fit out taste buds. Since the MRS. cracked the code for the perfect panna cotta, she makes this weekly.


  1. Whole milk – 1 cup
  2. Gelatin powder – 1½ tsp
  3. Cream – 1 cup
  4. Granulated sugar – 4 tbsp
  5. Salt – 1/4 tsp
  6. Instant coffee – 2 tsp
  7. Powdered sugar – 2 tsp


  • In a bowl, add milk and sprinkle gelatin powder. Don’t mix and keep aside.
  • In a non-stick frying pan, sprinkle granulated sugar. Jiggle the pan to have an even layer of the sugar.
  • In a microwave safe bowl, heat the cream for 30 seconds so that it warm (and not hot!).
  • Over a low flame, let the sugar melt. Don’t stir at all. Just jiggle or move your pan to ensure that sugar is melting evenly. Let the sugar melt completely and keep it on the flame until it reaches a chestnut color.
  • Now add the warmed cream and salt to this and using a thing whisk, starts whisking. Lift the frying pan off and keep whisking. If lumps form, you may take the mixture back to the flame. At anytime, this mixture should not boil or bubble. Continue to whisk until smooth.
  • Return pan back to the flame and add the milk (with gelatin). Make sure none of the gelatin stays back in the bowl. Also add instant coffee. Whisk until everything is incorporated and the mixture is smooth.
  • Once everything is well combined, add powdered sugar.
  • As soon as the sugar has mixed in, take the pan off the heat and pour the mixture through a sieve into a Pyrex measuring cup of 2 cups (or any heat safe container that has a mouth to make pouring easy).
  • In four ramekins or long transparent glasses, pour the mixture.
  • Let it cool to room temperature. Then refrigerate for 4-6 hours. **
  • Serve cold.

* this recipe makes 4 servings

**when the mixture is shallow as in a ramekin, it’ll need about 4 hours in the fridge to set. If it’s in a long glass and hence deep, it’ll require 6 hours.

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