To visit our site you must be of legal drinking age within your country of residence
Hello Grappa encourages responsible alcohol consumption.

Follow Us

Crema cotta al caffè with Grappa sorbet and coffee foam

Crema cotta al caffè with Grappa sorbet and coffee foam

< class="qodef-m-title" style="color: #de5b29"> Serves


< class="qodef-m-title" style="color: #de5b29"> Time

1 hr

< class="qodef-m-title" style="color: #de5b29"> Difficulty



For the burnt cream
2 cups milk
5 oz cane sugar
1 oz ground coffee
1/10 cup rum
2 cups cream
6 egg yolks
4 eggs
5 oz sugar
About 3 oz cane sugar to caramelise

For the sorbet
17 oz Grappa
2 cups ice-cream syrup at 100°F
½ cup cream

For the coffee foam
5 oz vanilla and coffee sauce
8 oz cream
1 espresso coffee

Ice-cream machine
Ovenproof ramekins
Sugar burner


1. Clean the cardoons and the artichokes, cut them into cubes and cook for 10 minutes in a little olive oil.
2. Finely chop the onion and sauté with a little oil, then filter the oil and discard the onion.
3. Put the oil back into the pan and sauté the rice, sprinkle with a little grappa and then add the vegetable stock and stir, simmering until the rice is cooked.
4. Add the cardoons and artichokes, then the butter and parmesan and stir.
5. Divide the risotto between 6 plates, dust with ground coffee, and decorate with fried artichoke slices and with a reduction of grappa made by cooking the grappa with the sugar until syrupy.

Wine & Spirits Follow us on instagram

Made with love by Qode Interactive