panna cotta on a plate logoPanna Cotta is a delicious Italian custard. Cool and refreshing, but incredibly rich and creamy. This particular version adds coffee and vanilla flavors. We like serving it with fresh fruit like raspberries or nuts. It is best
served within 12 hours of being made, but will keep refrigerated up to 3 days.

Vanilla Latte Panna Cotta

Vanilla Latte Panna Cotta


  • 1 cup whole milk
  • 3 tsp. Unflavored gelatin
  • 3 cups heavy cream
  • 1 whole vanilla bean (or 2 tsp. Vanilla extract)
  • 6 Tbs. Whole bean Mission Arabica coffee
  • 3 /4 cup Sugar
  • Fruit, chocolate bits or chopped nuts for serving


  1. Place milk in a small saucepan. Sprinkle gelatin on top and let sit for 10 minutes.
  2. Pour cream into medium bowl. Cut open vanilla bean, lengthwise, and scrape out seeds using a paring knife. Add vanilla bean and seeds to cream, mixing well. Let sit.
  3. Grind the coffee very coursely – or put the beans into a plastic bag and beat with a rolling pin a few times. Add coffee to milk mixture.
  4. Over medium heat cook milk mixture until simmering around the edges, stirring occasionally.
  5. Remove from heat and stir in sugar until dissolved. Cover and set aside 10 minutes.
  6. While milk mixture is setting, get a bowl just larger then your bowl that contains the cream and put ice and water in it to make an ice bath.
  7. After 10 minutes pour milk mixture into the cream mixture, whisking well.
  8. Set bowl of cream into water bath and continue to whisk until mixture is starting to cool and just starting to thicken... like eggnog.
  9. Pour through a fine mesh strainer to remove vanilla pod and at least most of the coffee grounds.
  10. Pour evenly into 8 - 6oz ramekins set on flat tray or baking dish.
  11. Cover with plastic wrap, being sure to NOT let the plastic touch the surface of the cream. Refrigerate 4-6 hours until set.
  12. To Serve: Remove from refrigerator and serve as is, in the dish, or for the traditional way of serving,
  13. get a shallow bowl or pan of hot tap water.
  14. Run the tip of a paring knife around the top edge of each panna cotta.
  15. Dip the ramekin into the hot water for 5-10 seconds, to make un-molding easier.
  16. Invert the ramekin onto your hand and using gentle pressure with your fingers push up on the sides and it will come right out of the dish. Place gently on a plate and serve immediately.
  17. My favorite topping is fresh raspberries, but my husband prefers chopped nuts for the texture.
  18. Note: If un-molding is not for you, chill the custard in decorative ramekins, tea cups, wine glasses or anything else that looks nice. Just remember to keep the portion to a delicate size as these are very rich!

Carolyn Ackerman is a wife, mother of 3 and food enthusiast. Her passion for cooking and baking began at the age of 6 when she started making bread for her family. Throughout her life she has expanded her love for food and has even authored best selling recipes for their family business. She also loves coffee and is excited to be supporting Mission Arabica through her culinary passions.

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