[Photograph: Petrina Tinslay]

There is panna cotta, and then there is really good panna cotta. This recipe from Nigellissima fits distinctly into the latter category. The addition of coffee makes the whole thing meltingly delicious, like a creamy cappuccino, softly solidified. Sweetened with brown sugar and flavored with espresso, this panna cotta is rich, yet refreshing.

Tips: If you don't have a heatproof pitcher, as the recipe asks, a sturdy ceramic or metal bowl will do. Basically, you're looking for a holding container that won't split or crack due to heat.

Tweaks: Once you've made up your mind to make panna cotta, it can be agonizing to wait for it to set; try making it the night before so that it has a full night to solidify. That way you won't be tempted to sneak bites during the day (a very real danger).

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Coffee Panna Cotta »

As always with our Bake the Book feature, we have five (5) copies of Nigellissima to give away.

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