This creamy, smooth delight will impress your guests. 


  • 350ml cream 

  • 85ml milk 

  • 60g vanilla sugar 

  • 2 gelatine leaves 

  • 4 tbpn Maggie Beer Coffee Vino Cotto  

  • 4 tspn chocolate coated coffee beans (available from specialty stores)


  • 1.

    Place cream, milk and sugar into a pot and place over a high heat, bring to the boil.

  • 2.

    Soak gelatine in cold water for three minutes and squeeze well. Whisk soaked gelatin leaves into cream mixture until dissolved.

  • 3.

    Pour into 125 millilitre pots and place into the fridge until set. To serve, turn out panacotta and top each with one dessert spoon of Coffee Vino Cotto and one teaspoon chopped chocolate coated coffee beans.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 540kj
  • Fat Total 33g
  • Saturated Fat 20g
  • Protein 7g
  • Carbohydrate 31g
  • Sugar 18g
  • Sodium 64mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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