Vietnamese Coffee Panna Cotta Recipe Silky and Easy

There’s something magical about Vietnamese coffee—it’s bold, rich, and has just the right amount of sweetness. Now imagine capturing those flavors in a creamy, indulgent panna cotta. That’s exactly what this Ultimate Vietnamese Coffee Panna Cotta Recipe delivers. Silky, irresistible, and surprisingly simple to make, it’s the perfect dessert for coffee lovers who want to try something new and impressive. Let’s dive into this heavenly treat!

Recipe Story/Background

Vietnamese coffee is known for its robust flavor and creamy sweetness, thanks to the combination of strong coffee and condensed milk. This recipe was born out of my love for Vietnamese iced coffee, which I first tasted during a trip to Ho Chi Minh City. I’ll never forget sitting in a bustling café, sipping this iconic beverage while soaking in the vibrant energy of the city.

Transforming such a simple yet bold drink into panna cotta felt like the perfect way to honor its flavors. Panna cotta—a classic Italian dessert—offers a smooth, custard-like texture that pairs beautifully with the rich coffee profile. Over time, I’ve tweaked the recipe to find the perfect balance between sweetness and coffee intensity. It’s a dessert that feels fancy but is actually easy enough to whip up in your kitchen.

While this dish is perfect year-round, I find it especially delightful in the summer, served chilled with a drizzle of condensed milk or caramel. It’s also a crowd-pleaser at dinner parties—everyone loves the unexpected twist of coffee in a dessert!

Ingredient Discussion

Let’s talk ingredients. Each one plays an important role in achieving that silky panna cotta texture and bold coffee flavor:

• Vietnamese Coffee Grounds: The star of the show! You’ll want to use authentic Vietnamese coffee, like Trung Nguyên or any robust dark roast. If you don’t have access to Vietnamese coffee, a French roast or espresso blend works as a substitute. Brew it strong for maximum flavor.
• Heavy Cream: This is what gives panna cotta its luxurious texture. Look for fresh, unwhipped heavy cream at your local store. For a lighter option, you can use half-and-half, but the panna cotta won’t be quite as creamy.
• Sweetened Condensed Milk: Essential for the Vietnamese coffee vibe. It adds a rich sweetness and depth you won’t get from sugar alone. If you need a dairy-free option, coconut condensed milk is a great alternative.
• Gelatin Powder: The unsung hero that allows panna cotta to set perfectly. Make sure to use unflavored gelatin to avoid altering the taste. Agar-agar can be used for vegetarians, though the texture will be slightly different.
• Vanilla Extract: Adds a subtle warmth that complements the coffee. Pure vanilla extract is ideal, but vanilla bean paste works beautifully too.
• Sugar: Optional, depending on your sweetness preference. If you’re using condensed milk, you might not need any additional sugar.

For best results, use fresh ingredients. Store coffee grounds in an airtight container to preserve their flavor, and keep heavy cream refrigerated until ready to use. This recipe is forgiving, so feel free to adapt it based on what you have on hand!

Equipment Needed

Here’s what you’ll need to make this Vietnamese Coffee Panna Cotta:

• Small Saucepan: For heating the cream mixture to dissolve the gelatin.
• Whisk: To ensure the gelatin and coffee blend seamlessly into the cream.
• Coffee Maker: A traditional Vietnamese phin filter is ideal, but a French press or espresso machine works too.
• Ramekins or Serving Glasses: For setting the panna cotta. You can also use small bowls or jars.
• Strainer: To filter out coffee grounds for a smooth texture.

If you don’t have ramekins, you can use any small containers. I’ve even used teacups in a pinch, and they work wonderfully. For maintenance, make sure your strainer and whisk are completely clean to avoid any residue affecting the flavor.

Preparation Method

1. Brew the Coffee: Brew 1 cup (240 ml) of strong Vietnamese coffee using a phin filter or your preferred method. Let it cool slightly.
2. Bloom the Gelatin: In a small bowl, sprinkle 1 ½ teaspoons (7 grams) of unflavored gelatin over 2 tablespoons (30 ml) of cold water. Let it sit for 5-10 minutes to bloom.
3. Heat the Cream: In a saucepan, combine 2 cups (480 ml) of heavy cream, ¼ cup (60 ml) of sweetened condensed milk, and 1 teaspoon (5 ml) of vanilla extract. Heat gently over medium-low heat, stirring frequently, until the mixture is warm but not boiling.
4. Add Gelatin: Remove the cream mixture from heat and whisk in the bloomed gelatin until fully dissolved.
5. Add Coffee: Stir in the brewed coffee until well combined. Taste the mixture and add sugar if desired.
6. Pour into Ramekins: Carefully pour the mixture into ramekins or serving glasses. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
7. Serve: Once set, unmold the panna cotta onto plates or serve directly in the glasses. Drizzle with extra condensed milk or caramel sauce for garnish.

Keep an eye on the cream to avoid boiling—it should be warm enough to dissolve the gelatin but not bubbling. If bubbles form, reduce the heat immediately.

Cooking Tips & Techniques

Want to make sure your panna cotta turns out perfectly? Here are some tips:

• Don’t Skip the Blooming Step: Gelatin needs time to absorb water and bloom properly. If you rush this step, the texture may be off.
• Strain the Coffee: If your brewed coffee has any grounds, strain it before adding it to the cream mixture to keep the panna cotta silky smooth.
• Test for Sweetness: Vietnamese coffee is naturally sweet, but everyone’s palate is different. Taste the cream mixture before pouring it into ramekins.
• Patience is Key: Refrigerate the panna cotta for at least 4 hours. Overnight chilling works best for a firm yet creamy texture.
• Unmolding Tips: To unmold easily, dip the ramekin in warm water for a few seconds and run a knife around the edges before flipping onto a plate.

I’ve learned (the hard way!) that rushing the refrigeration step can lead to a panna cotta that’s too soft. Trust me—waiting is worth it.

Variations & Adaptations

This recipe is super versatile. Here are a few ideas to switch things up:

• Dairy-Free Version: Swap the heavy cream for coconut cream and use dairy-free condensed milk for a tropical twist.
• Mocha Panna Cotta: Add 2 tablespoons (15 grams) of cocoa powder to the cream mixture for a chocolate-coffee combo.
• Seasonal Flavors: Infuse the cream with spices like cinnamon or cardamom for a holiday-inspired dessert.
• Alcohol-Infused: Stir in 1 tablespoon (15 ml) of coffee liqueur like Kahlúa for an adult-friendly treat.

Personally, I’ve tried the mocha variation, and it’s a hit every time. Don’t be afraid to experiment and make it your own!

Serving & Storage Suggestions

Serve your Vietnamese Coffee Panna Cotta chilled for the best texture. Here are some serving ideas:

• Garnish Options: Drizzle with condensed milk, caramel sauce, or a sprinkle of cocoa powder.
• Pairings: Serve alongside fresh berries or a crisp biscotti for added contrast.
• Storage: Cover and refrigerate leftovers for up to 3 days. Be sure to keep them tightly covered to avoid absorbing fridge odors.
• Reheating: Well, panna cotta isn’t meant to be reheated! But if it’s too firm, let it sit at room temperature for 20 minutes before serving.

Over time, the coffee flavor deepens, making day-old panna cotta even more delicious.

Nutritional Information & Benefits

Here’s a quick breakdown of the approximate nutritional values per serving (based on 6 servings):

• Calories: 250-300
• Protein: 5 grams
• Fat: 15 grams
• Sugar: 20 grams

Coffee contains antioxidants that may help fight inflammation, while the heavy cream offers calcium. If you opt for coconut cream, you’ll get a dose of healthy fats. Just remember, this is a treat—enjoy it in moderation!

Conclusion

This Ultimate Vietnamese Coffee Panna Cotta Recipe is a dessert you’ll want to make again and again. It’s silky, packed with bold coffee flavor, and surprisingly easy to prepare. Whether you’re serving it at a dinner party or enjoying it as a special treat, this panna cotta is sure to impress.

I hope you love this recipe as much as I do! Feel free to tweak the sweetness or try one of the variations to make it your own. If you give it a go, let me know in the comments how it turned out—or share a photo on social media. I’d love to see your creations!

Now, grab your coffee grounds and cream, and let’s make this irresistible dessert!

FAQs

Can I use regular coffee instead of Vietnamese coffee?

Yes, you can use a dark roast or espresso blend as a substitute. Just make sure to brew it strong for that bold flavor.

What’s the best way to unmold panna cotta?

Dip the ramekin in warm water for a few seconds and run a knife around the edge to loosen it before flipping onto a plate.

Can I make panna cotta ahead of time?

Absolutely! It’s actually better when chilled overnight, as the flavors deepen and the texture firms up.

Is this recipe gluten-free?

Yes, this panna cotta is naturally gluten-free. Just check your coffee and condensed milk brands to confirm there’s no hidden gluten.

Can I use agar-agar instead of gelatin?

Yes, agar-agar works as a vegetarian substitute, but the texture will be slightly firmer compared to gelatin.

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