Coffee panacotta

Panacotta is an Italian dessert as famous as any around the world, and today we propose a particularly tasty and, so to speak, ‘energetic’ variant: coffee panacotta! A creamy, soft and delicate taste, very refined in character, and the perfect dessert to end a lunch or dinner in the company of friends: it doesn’t require a great deal of effort and yet always appeals to the adult palate. Whilst this version is not suitable for children because of the coffee, you can find within our website other variants suitable for them, like caramel and raspberry. Very easy to make, in just a few minutes you will have a perfect panacotta, prepared in the shape you prefer - and that's it. Now, let’s make this dessert! Just follow our chef’s advice, his photos and video presentation, and you’ll learn this recipe in no time.


  • whipping cream 250 millilitres
  • sugar 50 grams
  • vanilla pod 1 unit
  • gelatine 4 grams
  • coffee 75 millilitres
20 minutes Total time
10 minutes Active time
Serves 3 persons
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Boil the cream with the sugar and the vanilla seeds that have been gently removed from their pod. Add the gelatin which has been left to soak in cold water. Add the coffee and mix well. Strain everything through a fine sieve. Put the mixture into 3 ramekins and let them cool. Once cooled, cover with cling film and place in a refrigerator for at least 4 hours.

You can serve coffee panacotta with chocolate chips, cold caramel, chopped almonds or peanuts, or a layer of caramelized sugar. If you want to a nice wine to go with it, choose a dry sherry. You can also make the panacotta the day before.
The origin of the panacotta is not precisely known, only that it is widely eaten in the early twentieth century in Piedmont, in the Langhe area. Now it is a classic dessert found on the menus of cuisines from all over the world.

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