Winter gives the greatest excuse to slow down, pour a glass of your favorite beverage, and cook just for the joy of it. The season invites us to linger and let time stretch, perfect for letting a panna cotta sit in the fridge for hours until it is enjoyed. The espresso martini panna cotta is like coffee’s glamorous cousin that is luxuriously creamy and delicately balanced. It’s moody, sophisticated, and a little bit mischievous, just like the cocktail itself.

This dessert is fun to serve as an alternative to birthday cake, or for a cocktail party. It is 100% gluten free. Serving it in a cocktail glass over a nice platter brings an extra special touch to the presentation.

Espresso Panna Cotta

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Ingredients
  

  • 1½ cups heavy cream
  • 1½ cups milk
  • 1/3 cup organic cane sugar
  • 2 tablespoons espresso powder (King Arthur brand preferred)
  • 1 packet of gelatin

Notes

Pour the milk into a small, heavy-bottomed saucepan. Sprinkle the gelatin evenly over the surface and let it sit for 5 minutes to allow it to soften.
Warm the mixture over medium heat, stirring gently, just until the gelatin fully dissolves—about 2 minutes. Be careful not to let the milk come to a boil.
Add the cream, espresso powder, sugar, and salt.
Continue to cook over low heat, stirring until the sugar is completely dissolved, about 3 minutes more.
Remove the pan from heat and let the mixture cool slightly.
Divide the cream mixture evenly between martini glasses.
Cover the glasses with plastic wrap and refrigerate.
Chill until fully set, at least 8 hours or up to 3 days in advance.
When the panna cotta is ready to serve, make the glaze mixture.

Jillian Walraven is a private chef curating dinner parties and events on the South Shore and Cape Cod. She’s not awake until the espresso says so. chefjillianwalraven.com