Layered Coffee Panna Cotta | From

Layered Coffee Panna Cotta

Course: Dessert
Cuisine: American
Keyword: coffee, Layered Coffe Panna Cotta, panna cotta
Dessert Type: Mousse
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 114kcal
Author: Elizabeth LaBau
If you’re short on time, you don’t have to go through the layering process—just fill up the cups with one flavor each and refrigerate for at least 2 hours to set the panna cotta! If you don’t have the iced coffee flavors, see the Note below for instructions on making this with milk instead.
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  • 1 ¾ cups International Delight Iced Coffee Vanilla
  • 1 ¾ cups International Delight Iced Coffee Mocha
  • ½ cup cream divided use
  • 4 tsp instant espresso powder divided use
  • 2 unflavored gelatin packets (1/4-oz each), divided use
  • 3 oz semi-sweet chocolate (1/2), chopped
  • Whipped cream and chocolate curls for garnish (optional)


  • Put 8 ½-cup ramekins or cups on a baking sheet and place them in the freezer.
  • Pour the Iced Coffee Vanilla into one medium saucepan, and pour the Iced Coffee Mocha into a second medium saucepan. Add ¼ cup of heavy cream and 2 tsp instant espresso powder to each saucepan, and whisk well.
  • Add 1 packet of gelatin to each saucepan, and whisk until the gelatin dissolves. Let everything sit for 5-10 minutes while the gelatin blooms and hydrates.
  • While you wait, place the chopped chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after every 30 seconds, until melted and smooth. Set aside for now.
  • Place both saucepans over medium heat and stir, whisking occasionally, until the gelatin is melted and they’re hot but not boiling. Remove the pans from the heat, and add the melted chocolate to the Mocha pan. Whisk well until the chocolate combines with the hot Mocha mixture and everything is smooth.
  • Pour the contents of the two pans into two large measuring cups with spouts. Press a layer of cling wrap on top of each, and refrigerate for 20-30 minutes, until the mixture is cool but still fluid. You don’t want it to start setting, but it should be room temperature or cooler, not warm at all.
  • Take the tray of cups out of the freezer, and divide half of the mocha mixture between the 8 cups. (You’ll want to use about 1 cup of the mixture for the first layer, so about 2 TBSP per cup. It doesn’t have to be exact, though!) Return the cups to the freezer for 10-20 minutes, just until they’re set. Do not let them freeze! The exact time required will depend on how cold your freezer gets.
  • Once the first layer is just set, pour a thin layer of vanilla mixture on top of the mocha, and freeze again. Continue to layer the panna cottas until you have 4 layers per cup. Once you’ve added the last layer, transfer the cups to the refrigerator and chill until set, at least 90 minutes.
  • Garnish with whipped cream and chocolate curls, and serve!


If you don’t have the coffee flavors, you can substitute milk--I recommend 2% or whole for the creamiest results. Increase the espresso powder to at least 1 TBSP for each and add 1/3 cup sugar to each saucepan. (Taste each of them after you whisk it up and add more espresso powder/sugar to taste.) Proceed with the rest of the recipe as written.


Serving: 8g | Calories: 114kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 6mg | Potassium: 89mg | Sugar: 3g | Vitamin A: 220IU | Calcium: 16mg | Iron: 0.7mg