Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce

Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce

Recipe by Camilla Saulsbury from allrecipes.com

Dessert 5 Hr. 45 Mins.

Ingredients

8

8 servings

  • 2 teaspoons unflavored gelatin
  • 0.25 cup dark rum
  • 1.25 cups whipping cream
  • 0.5 cup dark brown sugar
  • 1 tablespoon instant espresso powder
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 0.75 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

  • 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.

Nutritional Facts

Per 8 servings

  • Calories: 572
  • Carbohydrate: 37g
  • Fat: 44g
  • Fiber: 3g
  • Protein: 5g
  • Sugar: 28g

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