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Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce

Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    4 h 45 m
Camilla Saulsbury

Camilla Saulsbury

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 572 kcal
  • 29%
  • Fat:
  • 43.5 g
  • 67%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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. 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.
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Reviews

jchirc1
11

jchirc1

9/21/2009

I made this recipe twice and I thought the 2nd time was so much better and less bitter. I made the espresso - did not use espresso instant powder and mixed in 1 tablespoon of the espresso in the mixture. In addition, I cut back on the rum b/c I thought it made the custard a little too bitter. I used 1/8c of dark rum. I increased the coconut milk. I used 1 1/8c of coconut milk. Finally, I used Giaradelli bittersweet chocolate chip cookies for the chocolate glaze. Delish!

Countess
5

Countess

10/18/2007

This was my first attempt at panna cotta. It was a beautiful presentation, with a great combination of ingredients. It had a bit of a bitter aftertaste though. Maybe I'll leave the coffee out next time. :-) BTW, the chocolate sauce is fabulous for making hot cocoa!

DiamondGirl amanecer
4

DiamondGirl amanecer

5/2/2008

It's a delicious creme brulet with a delicate flavor of coco. Delicious! Better than a classic italian panna cotta. It's good without sauce too.

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