Tasty Recipes: Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce

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Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce

"This is an easy, creamy custard dessert with Costa Rican flavors: dark brown sugar, rum, coffee, coconut and bittersweet chocolate. Panna cotta is sort of the Italian version of creme brulee."

Ingredients :

  • 2 teaspoons unflavored gelatin
  • 1/4 cup dark rum
  • 1 1/4 cups whipping cream
  • 1/2 cup dark brown sugar
  • 1 tablespoon instant espresso powder
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 3/4 cup whipping cream
  • 2 tablespoons dark colored corn syrup
  • 8 ounces bittersweet chocolate, chopped
  • 1 tablespoon dark rum
  • 8 sprigs fresh mint for garnish

Instructions :

Prep : 30M Cook : 8M Ready in : 4H45M
  • Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.
  • 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.
  • 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.
  • 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.
  • 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.

Notes :

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