Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Ingredients for - Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce

1. Unflavored gelatin - 2 teaspoons
2. Dark rum - ¼ cup
3. Whipping cream - 1 ¼ cups
4. Dark brown sugar - ½ cup
5. Instant espresso powder - 1 tablespoon
6. Coconut milk - 1 cup
7. Vanilla extract - 1 teaspoon
8. Sour cream - 1 cup
9. Whipping cream - ¾ cup
10. Dark colored corn syrup - 2 tablespoons
11. Bittersweet chocolate, chopped - 8 ounces
12. Dark rum - 1 tablespoon
13. Fresh mint for garnish - 8 sprigs

How to cook deliciously - Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce

1. Stage

Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.

2. Stage

Meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin mixture until dissolved.

3. Stage

Whisk in the coconut milk, vanilla extract, and sour cream until smooth. Evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.

4. Stage

Bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 1 tablespoon of rum and set aside.

5. Stage

To serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. Invert the mold over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.