This tall dessert has three flavors of gelatin; each one is also good served on its own.


Recipe Summary



For the Espresso-Panna-Cotta Layer
For the Espresso-Gelatin Layer
For the Vanilla-Panna-Cotta Layer


Instructions Checklist
  • To make the espresso panna cotta: Heat 3/4 cup cream, sugar, and ground espresso over medium-low heat, stirring to dissolve. Bring just to a boil; remove from heat. Steep 5 minutes.

  • Meanwhile, pour remaining 3/4 cup cream into the top of a double boiler (not over heat). Sprinkle gelatin over; let stand to soften, 5 minutes. Add warm espresso mixture. Place over simmering water; whisk until gelatin is dissolved, 3 to 5 minutes. Strain mixture through a cheesecloth-lined strainer.

  • Pour 1/4 cup espresso panna cotta into each of six tall 8-ounce glasses. Cover with plastic; refrigerate until set, about 1 hour.

  • To make the espresso gelatin: Place 1/2 cup chilled brewed espresso in a bowl. Sprinkle gelatin over; let stand to soften, about 5 minutes.

  • Bring sugar and remaining 3/4 cup espresso just to a boil. Add to espresso-gelatin mixture; whisk to dissolve. Cool to room temperature. Add 2 tablespoons espresso gelatin to each glass. Cover; refrigerate to set, 40 minutes. Refrigerate remaining espresso gelatin in a small baking dish, covered, to set.

  • To make the vanilla panna cotta: Combine 3/4 cup cream and sugar in a saucepan; scrape vanilla seeds into cream, add pod, and bring just to a boil. Remove from heat; steep 5 minutes.

  • Meanwhile, in top of a double boiler (not over heat), sprinkle gelatin over remaining 3/4 cup cream; let stand to soften, 5 minutes.

  • Pour hot cream over gelatin mixture. Set over simmering water; whisk until gelatin dissolves, 5 minutes. Pour through a cheesecloth-lined strainer; cool to room temperature. Pour 1/4 cup vanilla panna cotta into each glass. Cover; refrigerate 1 1/2 hours to set.

  • To serve, spoon remaining espresso gelatin into glasses on top of vanilla layer.

Reviews (2)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I made this recipe again for Christmas, and once again, the middle espresso layer didn't gel properly--it definitely needs a little more powdered gelatin in order to hold up to the other two layers, and to be diced for the top. Other than that, it's a delicious, impressive dessert. Best to start the day before, but it's worth the extra effort. This is more of a summer dessert, but it's so good--and once again, Somersweet makes it sugar-free. Enjoy!
Rating: Unrated
People, people, people--if you want a delicious, impressive dessert or just something a little different, you found it right here. Finally, after meaning to try it for years, I did for Christmas. OH, YEAH!! Now, admittedly, my espresso gelatin didn't gel, but I think that was my fault, and it certainly wasn't inedible. Also, this is a great recipe for Somersizers! I used Somersweet, and while it worked perfectly, I think I needed a bit more to suit me. Love it!