Cappuccino panna cotta

Reward yourself for afternoon tea or after dinner by devouring this creamy italian dessert infused with a coffee kick and topped with sweet white chocolate.

  • 30 mins preparation
  • Serves 8
  • Print


Cappuccino panna cotta
  • 300 millilitre thickened cream
  • 1/4 cup (180ml) milk
  • 1/4 cup (55g) caster sugar
  • 1/2 cup (125ml) strong espresso coffee
  • 2 teaspoon powdered gelatine
  • 16 chocolate-coated coffee beans
White chocolate mousse
  • 1/4 cup (180ml) thickened cream
  • 120 gram white chocolate, grated
  • 2 eggs, separated
  • 1 tablespoon sugar


Cappuccino panna cotta
  • 1
    Combine cream, milk, sugar and coffee in a small saucepan and heat until almost boiling. Sprinkle gelatine over the top, whisking lightly to combine and dissolve the gelatine. Strain the coffee mixture into 8 x 1/2-cup capacity glass ramekins or glass coffee cups. Place on a tray and refrigerate until set.
  • 2
    To make white chocolate mousse, heat the cream in a small saucepan until it just comes to the boil, remove from heat. Add chocolate, whisk until melted. Whisk egg yolks and sugar in a medium bowl until combined. Gradually whisk the hot cream mixture into the egg mixture. Refrigerate until cold and lightly set, stirring occasionally. Whisk egg whites in a clean small bowl with electric mixer until soft peaks form; fold into the white chocolate mixture.
  • 3
    Spoon white chocolate mousse over the coffee mixture in glasses, refrigerate until ready to serve.
  • 4
    To serve, top with chocolate-coated coffee beans.


If you don't have an espresso machine at home, you can purchase the espressos at a cafe.

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