Espresso Panna Cotta

Preparation Time:
10 mins
Baking Time:
10 people




Heat the Oldenburger Panna Cotta in a saucepan to 50°C while stirring.

Making the Panna Cotta 

Separate 700 g of the panna cotta and mix it with the instant coffee. Fill dessert glasses a third full with the espresso / panna cotta mixture and refrigerate for three hours.
Add the unmixed panna cotta and refrigerate for three more hours.
Finally, top up with the remaining espresso / panna cotta mixture and refrigerate for another three hours.

The Final Touch

Garnish with the crumbled amaretti and chopped espresso beans.

Tips from Chef to Chef

Fill a cream siphon with Oldenburger UHT Milk 1.5% and a small amount of xanthan gum. Attach two gas cartridges and top the desserts with foam.

Recommended Products

Oldenburger Panna Cotta
  • lactose-free (lactose content: <0.01g / 100g)
  • time saving
  • convenient preparation
  • fresh taste & smooth texture

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