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Amazing 4-Ingredient Yogurt Espresso Panna Cotta

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Enjoy a creamy, tangy Yogurt Espresso Panna Cotta. This dessert perfectly blends the rich flavor of espresso with the bright tang of yogurt for a light yet satisfying treat.

Ingredients

Scale
  • 1 cup Heavy Cream
  • 1/2 cup Plain Yogurt (full-fat recommended)
  • 1/4 cup Granulated Sugar
  • 2 teaspoons Instant Espresso Powder
  • 1 tablespoon Cold Water
  • 2 teaspoons Unflavored Gelatin
  • 1/4 cup Cold Water (for blooming gelatin)

Instructions

  1. In a small bowl, sprinkle gelatin over 1/4 cup cold water. Let it sit for 5 minutes to bloom.
  2. In a separate small bowl, dissolve the instant espresso powder in 1 tablespoon of cold water. Set aside.
  3. In a saucepan, combine the heavy cream and sugar. Heat over medium heat, stirring until the sugar dissolves. Do not boil.
  4. Remove the cream mixture from the heat. Whisk in the bloomed gelatin until it dissolves completely.
  5. Whisk in the dissolved espresso mixture until fully combined.
  6. Let the mixture cool slightly, about 10 minutes.
  7. Gently whisk in the plain yogurt until the mixture is smooth and uniform.
  8. Pour the mixture evenly into 4 small ramekins or serving glasses.
  9. Cover the ramekins with plastic wrap. Chill in the refrigerator for at least 4 hours, or until set.
  10. Serve chilled.

Notes

  • Use high-quality espresso powder for the best coffee flavor.
  • Full-fat yogurt gives the best texture; avoid non-fat yogurt if possible.
  • If you prefer a sweeter dessert, increase the sugar slightly.
  • To unmold the panna cotta, dip the bottom of the ramekin briefly in hot water before inverting onto a plate.

Nutrition

Find it online: https://flavorvista.com/yogurt-espresso-panna-cotta-recipe/