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.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 572 Calories

Ingredients

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

Recipe Instructions

Step 1

Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.

Step 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.

Step 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.

Step 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.

Step 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.