Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce
Ingredients
- 2 teaspoons unflavored gelatin
- ¼ cup dark rum
- 1 ¼ cups whipping cream
- ½ cup dark brown sugar
- 1 tablespoon instant espresso powder
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ¾ cup whipping cream
- 2 tablespoons dark colored corn syrup
- 8 ounces bittersweet chocolate, chopped
- 1 tablespoon dark rum
- 8 sprigs fresh mint for garnish
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Instructions
- 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.
Source
Original recipe: View Original