Costa Rican Coffee Panna Cotta With Bittersweet Chocolate-Rum Sauce Recipe

Name: Costa Rican Coffee Panna Cotta With Bittersweet Chocolate-Rum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin mixture until dissolved.
3
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
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
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.

988

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons unflavored gelatin, 1/4 cup dark rum, 1 1/4 cups whipping cream, 1/2 cup dark brown sugar, and more.

Yes, Costa Rican Coffee Panna Cotta With Bittersweet Chocolate-Rum Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Costa Rican Coffee Panna Cotta With Bittersweet Chocolate-Rum Sauce

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