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Dessert Panettone and Sorbissimo Caffè

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A delicious way to enjoy the Panettone...

40 minutes + 5 h

4 mini cakes

Creamy Sorbissimo Jelly

  • 400 gr Sorbissimo Crema di Caffè

  • 9 gr edible jelly

Ganache of dark chocolate

  • 250 gr dark chocolate

  • 200 ml vegetable cream

  • 20 gr butter

First, prepare the creamy jelly

Put the jelly in cold water for 10 minutes.

Warm in a small pot the Sorbissimo Crema di Caffe', it will never be hotter than 65°. Once warmed, dissolve the jelly in Sorbissimo, put it in a pan, cool it and put in the fridge for 4 hours.


Ganache of dark chocolate

Chop the dark chocolate. In a pan, warm the cream, add the chocolate and blend it. Add the butter and blend again.

Cool it until it can be used as decoration.



Slice the Panettone in discs with diametr of 7/8 cm. Put it in the oven for 3 minutes at 160°.

If you like, put cinnamone on the slices.



Make four discs of the jelly.

In every dish put 2 discs of Panettone filled with one of Sorbissimo jelly. Decorate with a lot of dark chocolate ganache.
Put the minicakes in the frige for one hour before serving.