Coffee panna cotta with airy sea buckthorn foam

An inspirational recipe for panna cotta rich in coffee flavor.

Dessert Panna Cotta Coffee


Panna cotta

1000 ml Debic Panna Cotta

100 g Coffee beans

Coffee jelly

100 ml Coffee

100 ml Coffee liqueur

4 g Gelatine sheets

Sea buckthorn foam

150 ml Debic Culinaire Original

50 ml Sugared water

250 g Sea buckthorn purée


10 x Chocolate decoration


Group 1

Melt the panna cotta and add the coffee beans. Leave to infuse for 30 minutes and pass through a fine sieve. Pour into the glasses and leave to set in the refrigerator.

For the foam, mix all the ingredients and pour into a 500 ml siphon. Aerate with a gas cartridge and store in the refrigerator.

For the jelly, bring the coffee and liqueur to the boil and add the pre-soaked gelatine. Cool down to room temperature and pour the jelly on top of the set panna cotta.


Pipe the sea buckthorn foam à la minute on top of the panna cotta and garnish with a chocolate decoration.