Panna cotta with Caffè Ernani


Who doesn't love panna cotta?

Unmissable dessert in every restaurant. A spoon dessert known and appreciated by everyone.

Quick and easy to make, and delicate in taste. Creamy, velvety and enveloping.

The possible combinations are infinite, thus leaving room for the chef's creativity.

Today I wanted to offer you the coffee panna cotta!

Only 5 ingredients are enough to leave anyone who tastes it speechless, thanks to its strong and intense flavor.

The ingredients for 6 servings are:

  • 1 vanilla pod
  • 8 gr of gelatin sheets
  • 150 grams of sugar
  • 500 ml liquid cream for desserts
  • 150 ml of coffee

The ingredients of the sauce for garnish:

  • 100 gr of dark chocolate
  • 80 ml of coffee

Here are some small tips for choosing the coffee and its extraction:

  • If you want to obtain a more delicate dessert, it is better to opt for a medium roasted single-origin Arabica: softer in taste, with floral, chocolate or citrus aromas. Among our coffees, the most suitable one is certainly the Ethiopian Sidamo, with a boost of fresh acidity. FIND OUT MORE
  • If you prefer a stronger and less sweet dessert, I recommend a blend with a higher percentage of Robusta, which would give more bitter notes. Among our blends I would choose the Stretto, a 100% robust blend, but which, thanks to the medium roast, is never excessively and annoyingly bitter. FIND OUT MORE
  • The best extraction in this case is with the mocha.


  1. First, put the gelatine to soak in a bowl of water at room temperature;
  2. Meanwhile, extract the seeds from the vanilla pod, then cut it in halves lengthwise and scrape inside with the tip of a knife;
  3. Now all you have to do is pour the cream into a pan and add the vanilla seeds, sugar and squeezed gelatin;
  4. Place the saucepan on a stove and light it over medium heat;
  5. After a couple of minutes, pour the coffee too;
  6. Bring everything to just touch boiling;
  7. At this point you just have to take 6 molds and pour the mixture into them, filtering it;
  8. Let it rest in the fridge for at least 3 hours before serving. 

You can also serve it on its own, simply by adding a few whole beans as a garnish, or with a coffee and chocolate sauce, or even with a vanilla sauce.

In this case I opted for the chocolate and coffee sauce:

  1. Melt the dark chocolate in a double boiler or in the microwave;
  2. Add 80 ml of hot coffee and continue stirring until you get a smooth but not liquid sauce;
  3. Pour over the ready-made panna cotte e

Serve your guests!

Write to and let me know how it came to you and what coffee you used!

Martina Mazzoleni 

The best coffees, roasted to perfection and delivered where you want

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