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Hi There

I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Vanilla Latte Panna Cotta

When I make Panna Cotta, I like to make two or three different kinds so that my guests have a choice. The base is always the same; cream, sugar, vanilla extract. But then I like to add different flavorings, and you can too! Make it your own and add whatever you think would be good; citrus peel, chocolate sauce, raspberry jam- the ideas that come to my mind when making Panna Cotta are endless.

I added what may seem like a ludicrous amount of vanilla extract into this one, making it taste like old fashioned french vanilla ice cream before the addition of the espresso. This Panna Cotta was a hit because, well, who doesn't like coffee?? I hope you give it a try!

Vanilla Latte Panna Cotta

Makes about 14-16 cups


4 cups heavy whipping cream

1/2 cup plus 2 tablespoons strong espresso

2/3 cup sugar

2 teaspoons salt

2 1/2 tablespoons vanilla extract

2 cups sour cream

1/2 cup milk

2 packets gelatin (4 1/2 teaspoons)

1 8oz package cream cheese, room temperature

1/2 cup powdered sugar

Ground coffee, for garnish

Whole coffee beans, for garnish


1. In a small bowl, combine the gelatin and the milk. Let sit for 10 minutes (do not stir).

2. In a large pot over low heat, add the heavy whipping cream, espresso, sugar, salt and vanilla extract. Stirring occasionally, continue to cook over low heat until bubbles form around the edges of the pot. Do not let it come to a boil.

3. Remove from heat and stir in the sour cream and the gelatin, whisking until smooth and all the gelatin has dissolved. Pour into individual glasses and refrigerate at least 2 hours, until firm.

4. For the garnish, whisk the cream cheese and the powdered sugar until light and airy. Fill into a piping bag with a nozzle of choice (I used a large star nozzle). Pipe small rosettes in the middle of each glass (after panna cotta has set), then sprinkle a light dusting of ground coffee and place one whole coffee bean on each frosting rosette. Can be made ahead and refrigerated up to 3 days.

All content is my own unless otherwise stated.

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