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Coffee panna cotta with stollen ice cream
45 m active | 16 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 742
  • Fat about 55g
  • Carbohydrates about 49g
  • Protein about 9g
Author: Ivo Adam
This is needed
This is needed for 4 people
Coffee cream
  • 30 g coffee beans (e.g. Fine Food Hawaiian Kona Coffee)
  • 6 dl single cream
Panna cotta
  • 4 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 2 tbsp sugar
Ice cream
  • 100 g Christmas stollen (e.g. Fine Food stollen form Dresden), finely chopped
  • 2 tbsp amaretto
  • 250 g Fior di Latte ice cream (e.g. Fine Food Gelato Fior di Latte)
To serve
  • 2 tbsp hazelnuts (e.g. Fine Food Nocciola Piemonte IGP), coarsely chopped
  • 2 figs, thinly sliced
  • 0.5 tsp green tea (e.g. Fine Food Sencha)
  • 4 ramekins or cups, each holding approx. 150 ml, rinsed with cold water
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And that's how it's done
And that's how it's done
Coffee cream
Add the coffee beans to the cream, cover and leave to infuse in the fridge for approx. 8 hrs. or overnight.
Panna cotta
Pour the cream through a sieve into a pan, bring to the boil with the sugar. Reduce the heat, simmer for approx. 10 mins. (yields approx. 550 ml). Stir the gelatine into the hot cream, pour through a sieve into a measuring cup, pour into the prepared moulds, leave to cool. Cover and leave to set in the fridge for approx. 6 hrs. or overnight.
Ice cream
Mix the stollen and amaretto in a stainless steel bowl. Add the ice cream, stir briefly using the whisk on a hand mixer to create a homogeneous mass. Cover and freeze the mixture for approx. 2 hrs.
To serve
Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the ramekins in warm water and turn out the panna cotta onto plates. Serve with the ice cream, green tea, nuts and figs.