I love Italian food and panna cotta is a favorite dessert of mine. When I heard that Amy Riolo, award-winning author, chef, cooking show host, cooking instructor, and Mediterranean expert released a new cookbook- THE ITALIAN DIABETES COOKBOOK [January 2016, $18.95 US / $23.50 CAN] of authentic and naturally healthy recipes from her Italian homeland, I was excited. I love healthy food that doesn’t compromise on flavors like her yogurt panna cotta. This espresso panna cotta recipe is sure to please coffee lovers and has a smooth, creamy texture!
This cookbook includes 150 easy-to-prepare, satisfying, and robust Italian dishes that can be enjoyed by the whole family — while helping fine food lovers everywhere achieve their health goals. Most recipes contain notes on the history and the cultural importance of each dish, providing readers with an amazing cultural experience as well as an easy diabetes meal plan. I am happy to say that I have received permission to reprint the espresso panna cotta recipe from the Italian Diabetes Cookbook here. It is delicious and it is a diabetes friendly dessert.
Espresso Panna Cotta Recipe (Panna Cotta al Caffè)
From “The Italian Diabetes Cookbook”, p. 238
Panna cotta, Italian for “cooked cream,” is a specialty of northern Italy’s Piedmont region—an area known for its superior dairy products. Panna cotta, or some version of it, has long been popular throughout most of Europe and in other countries along the Mediterranean.
This espresso-laced panna cotta is light enough to eat every day but also an impressive enough creamy dessert to serve to guests. I use yogurt instead of the traditional cream to make the espresso panna cotta recipe lighter.
Note: You will need four (1/2-cup) ramekins to complete this individual dessert. Alternatively, I used fancy espresso cups for the presentation since I thought this coffee desserts would look cute this way. I have also seen martini glasses used. The ramekin is most traditional for these Italian puddings.
Substitution: 1/8 teaspoon agar agar can be used in place of gelatin
Serves: 4 | Serving Size: 1/2 cup
Prep Time: 15 minutes (plus at least 4 hours refrigeration) | Cooking Time: 0 minutes
Panna Cotta Recipe Ingredients:
- 1/2 cup plus 2 tablespoons freshly made espresso (or strong coffee), divided
- 1 teaspoon unflavored gelatine powder
- 1/4 cup natural sugar
- 1 1/2 cups low-fat, low-sugar French vanilla yogurt, drained in a fine-mesh strainer
- 1/8 teaspoon unrefined sea salt
- 1/2 teaspoon cocoa powder
With just a handful of ingredients, you can make the perfect dessert.
How To Make Panna Cotta With Yogurt:
1. Pour 2 tablespoons espresso into a small bowl and sprinkle the whole amount of gelatin on top. Whisk to combine until gelatin dissolves. Let stand until thickened.
2. Pour the remaining 1/2 cup hot espresso into a small saucepan and whisk in the sugar until it has dissolved.
3. Stir in the yogurt and salt, and put the saucepan over medium heat.
4. When the mixture begins to bubble a little around the edges, take the pan off the heat.
5. With a fork, whisk the gelatin/espresso mixture and add it into the saucepan. Whisk until well combined, keeping the pan off heat. Allow the mixture to sit for a minute. Carefully divide the mixture into 4 ramekins and allow to come to room temperature. Cover each individual portion with plastic wrap and refrigerate for 4 hours or overnight.
6. To unmold easily, dip the bottom of each ramekin, one at a time, into some just-boiled water and hold there for about 8 seconds. Let each stand out of the water for another few seconds before wiping off the water and putting a small salad plate or saucer on top; then overturn the ramekin and let the espresso panna cotta drop onto the plate.
7. Sprinkle the top of each panna cotta with cocoa powder, and serve.
Italian Living Tradition
Panna cotta dates back to the 10th century, when it’s believed that a woman of Hungarian origin first prepared it in Piedmont’s Langhe area (also noted for its wine and white truffles). Original versions of panna cotta use heavy cream instead of yogurt. You can change the flavor of this recipe by replacing the espresso used in the gelatin mixture with 2 teaspoons of almond or vanilla extract, or by using a flavored yogurt.
Exchanges/Food Choices:
1/2 Low-Fat Milk
1 Carbohydrate Calories 120 Calories from Fat 10 Total Fat 1g Saturated Fat 0.7g Trans Fat 0.0g Cholesterol 5mg Sodium 135mg Potassium 225mg Total Carbohydrate 24g Dietary Fiber 0g Sugars 17g Protein 4g Phosphorus 120mg
Copyright © 2016 American Diabetes Association. From The Italian Diabetes Cookbook. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at ShopDiabetes.org.
Printable Recipe Card
Espresso Coffee Panna Cotta Recipe
Ingredients
- 1/2 cup plus 2 tablespoons freshly made espresso coffee, divided
- 1 teaspoon unflavored gelatin
- 1/4 cup natural sugar
- 1 1/2 cups low-fat, low-sugar French vanilla yogurt, drained in a fine-mesh strainer
- 1/8 teaspoon unrefined sea salt
- 1/2 teaspoon cocoa powder
Instructions
- Pour 2 tablespoons espresso into a small bowl and sprinkle the gelatin on top. Whisk to combine, and let stand until thickened.
- Pour the remaining 1/2 cup hot espresso into a small saucepan and whisk in the sugar until it has dissolved.
- Stir in the yogurt and salt, and put the saucepan over medium heat.
- When the mixture begins to bubble a little around the edges, take the pan off the heat.
- With a fork, whisk the gelatin/espresso mixture and add it into the saucepan. Whisk until well combined, keeping the pan off heat. Allow the mixture to sit for a minute. Carefully divide the mixture into 4 ramekins and allow to come to room temperature. Cover and refrigerate for 4 hours or overnight.
- To unmold easily, dip the bottom of each ramekin, one at a time, into some just-boiled water and hold there for about 8 seconds. Let each stand out of the water for another few seconds before wiping off the water and putting a small salad plate or saucer on top; then overturn the ramekin and let the espresso panna cotta drop onto the plate. Sprinkle each with cocoa powder, and serve.
Nutrition Facts
Espresso Coffee Panna Cotta Recipe
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 129.28 kcal | |
| % Daily Value* | ||
| Total Fat 1.19 g | 1.5% | |
| Saturated Fat 0.76 g | 0% | |
| Trans Fat 0.0 g | ||
| Cholesterol 4.59 mg | 1.3% | |
| Sodium 121.47 mg | 5% | |
| Total Carbohydrate 25.31 g | 8.3% | |
| Dietary Fiber 0.08 g | 0% | |
| Sugars 25.16 g | ||
| Protein 5.11 g | ||
| Vitamin A 1.23 % | Vitamin C 0.82 % | |
| Calcium 15.86 % | Iron 0.62 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
This coffee panna cotta recipe is a classic Italian dessert. You are sure to love it! This coffee fix ahead dessert is perfect for dinner parties. Which dessert dishes will you use to serve your homemade panna cotta?
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Nicky says
I don’t cook Italian food every often, but this is something I would enjoy. Cookbooks with healthier recipes are ones that I look for, so this would be something I need to look for. The artichokes on the cover are something else I would like to make.
Amy Boyington says
Thanks so much for sharing this! My dad has been diabetic for years and he is hoping to be moving closer to me in the near future. I’d love to have some diabetic-friendly recipes up my sleeve to make for him when he does.
Corinne says
Oh my, this is amazing! I’m not diabetic, but for general health reasons try to limit the amount of sugar in my diet. Thanks for the dinner party recipe! I like the idea of the cocoa powder instead of dark chocolate shavings because it doesn’t have sugar but still adds flavor. This was an easy recipe to make as well.
Andrea says
This looks amazing! I am always looking for new desserts, and love when I can incorporate coffee into one ☺ I am excited to try this!