Panna cotta with Caffè Ernani.

I maestri della tostatura media
Who doesn’t love panna cotta?

Indispensable dessert in every restaurant. A spoon dessert known and enjoyed by everyone.

Simple and quick in making, and delicate in taste. Creamy, velvety and enveloping.

The possible combinations are endless, thus leaving room for the chef’s creativity.

Today I wanted to propose coffee panna cotta!

It only takes 5 ingredients to leave anyone who tastes it open-mouthed, thanks to its strong and intense flavor.

The ingredients for 6 servings are:
  • 1 vanilla pod
  • 8 g of gelatin sheets
  • 150 g sugar
  • 500 ml liquid cream for desserts
  • 150 ml of coffee
The sauce ingredients for garnish:
  • 100 g dark chocolate
  • 80 ml of coffee
Here are some small tips for choosing coffee and its extraction:
  • If you want to get a milder sweet, better to opt for a medium-roasted single-origin arabica: softer in taste, with floral, chocolaty or citrus aromas. Among our coffees, the most suitable one is definitely the Ethiopian Sidamo, with a higher charge of fresh acidity.
  • If you prefer a stronger, less sweet dessert, I recommend a blend with a higher percentage of robusta, which would give extra bitter notes. Among our blends, I would choose Stretto, a 100% robusta blend, but one that, thanks to the medium roast, is never overly and uncomfortably bitter.
  • The best extraction in this case is with the mocha.
  1. First soak the gelatin in a bowl of room temperature water;
  2. Meanwhile, extract the seeds from the vanilla pod, then cut it in half lengthwise and with the tip of a knife scrape inside;
  3. Now all you have to do is pour the cream into a small saucepan and add the vanilla seeds, sugar and squeezed gelatin;
  4. Place the saucepan on a stove and turn it on medium heat;
  5. After a couple of minutes, pour in the coffee as well;
  6. Bring it to near boiling point;
  7. Now all you have to do is take 6 molds and pour the resulting mixture inside them, straining it;
  8. Let rest in the refrigerator for at least 3 hours before serving.

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

In this case I opted for chocolate and coffee sauce:
  1. Melt dark chocolate in a double boiler or microwave;
  2. Add 80 ml of boiling coffee and continue stirring until the sauce is smooth, but not runny;
  3. Pour it over the now-ready baked creams and

Serve your guests!

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

Marketing, E-commerce e Social Media Manager
Coffee Lover



Martina Mazzoleni

Marketing, E-commerce e Social Media Manager Coffee Lover

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Ciao 👋
sono Martina, come ti possiamo aiutare?
Risponderò a qualsiasi tua domanda dal lunedì al venerdì, dalle 9.00 alle 18.00! ☕️💛