Espresso Panna Cotta

By Susie Fishbein 
Kosher by Design cookbook series
Exclusively for Kolatin® Real Kosher Gelatin

This classic, silky Italian dessert will wow your friends and family. It is a cold, smooth, refreshing burst of cream and coffee and can be whipped up in 5 minutes. Sophisticated yet simple, this is a great dessert when you are cooking a full menu. It can be made up to two days in advance, making it the perfect ending to a meal.


1 3/4 cups water, divided
3  1/2 teaspoons (1 envelope + 1 tsp) unflavored Kolatin® Real Kosher Gelatin
1/4 cup sugar
2 tablespoons instant espresso coffee
2 cups heavy cream or liquid non-dairy whipping topping, cold
Whipped cream, cocoa powder and chocolate covered espresso beans (optional garnish)


Pour 1 cup cold water into a medium bowl. Sprinkle gelatin over the cold water.

Bring the remaining 3/4 cup water and sugar to a boil and pour into the gelatin mix. Stir for 2 minutes until completely dissolved. Be sure to scrape bowl sides as needed.

Add the espresso powder and pour in the liquid non-dairy whip topping. Whisk for 2 minutes until espresso is completely dissolved. Pour into Pyrex dessert cups or ramekins.

Chill for 3-4 hours or overnight.

To unmold, allow the cups to sit in hot water for 10 seconds. Run a knife around the edges and turn out each Panna Cotta onto a plate.

Garnish with cocoa powder, a dollop of whipped cream, and chocolate covered espresso beans.

Serve and enjoy immediately or chill until ready to serve, up to two days in advance.


Yield: 6 servings
Dairy or parve

The accompanying recipe — excerpted from the Kosher By Design Supplement introducing Kolatin Kosher Gelatin by Susie Fishbein with Tish Boyle and exclusive photos by John Uher — is printed with permission of Glatech Productions. Learn more about kosher gelatin and get exclusive recipes at