Costa Rican Coffee Panna Cotta With Bittersweet Chocolate-Rum Sauce
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
57
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tsps
Unflavored Gelatin3 cup
Whipping Cream1 cup
Dark Brown Sugar1 tbsp
Instant Espresso Powder1 cup
Coconut Milk1 tsp
Vanilla Extract1 cup
Sour Cream8 sprigs
Mint (fresh for garnish)Directions:
1
Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes
2
Meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat
3
Bring to a simmer, stirring until brown sugar has dissolved
4
Remove from heat, then whisk in gelatin mixture until dissolved
5
Whisk in the coconut milk, vanilla extract, and sour cream until smooth
6
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
7
Bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat
8
Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes
9
Stir in 1 tablespoon of rum and set aside
10
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
11
Invert the mold over a serving plate and remove the panna cotta
12
Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint