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

By: 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."

Rating: This weblink has been rated 7 times with an average star rating of 4.0 Read Reviews (7)

Rate/Review | 506 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
4 Hrs 45 Min

Servings  (Help)

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Original Recipe Yield 8 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 571 | Total Fat: 43.5g | Cholesterol: 95mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2008 by amanecer 
It's a delicious creme brulet with a delicate flavor of coco. Delicious! Better than a classic... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2007 by sarah&joe 
This panna cotta is so great--the flavors of the coffee go so well with the bittersweet... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2009 by jchirc1 
I made this recipe twice and I thought the 2nd time was so much better and less bitter. I... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2009 by SUEHOWIE 
Not bad, overly sweet and fairly rich. Agreed on the coconut milk. I might even leave the rum... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2008 by DetectiveL Supporting Member (Click to learn more about Supporting Membership)
I think that the rum flavour is too strong, and I couldn't taste the coconut milk at all. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2007 by Countess 
This was my first attempt at panna cotta. It was a beautiful presentation, with a great... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2007 by Jennifer 
This is sooooo good. Just like something you'd get at an upscale restaurant. And so easy to... MORE

 
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