Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce

Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce

10

"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

4 h 45 m servings 572 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

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 th...

Most helpful critical review

Not bad, overly sweet and fairly rich. Agreed on the coconut milk. I might even leave the rum out next time if I try it again.

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 th...

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.

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...

This panna cotta is so great--the flavors of the coffee go so well with the bittersweet chocolate and rum. Plus it is so easy and a nice, lighter dessert when you are having a heavy dinner.

Not bad, overly sweet and fairly rich. Agreed on the coconut milk. I might even leave the rum out next time if I try it again.

This is sooooo good. Just like something you'd get at an upscale restaurant. And so easy to make. I thought there was a lot of sauce, though. Enough for a whole other batch of panna cotta. ...

I made these for dessert. They were good but to me they weren't Panna cotta; the sour cream was just wrong in it. I could taste the sour cream distinctly. Real Panna cotta has a delicate crea...

I serve this on a mound of "soil" which consists of rough chopped oreo cookies (remove the white inner stuff before chopping) and a large Tbl. of finely ground coffee. Mix them together well, an...

I think that the rum flavour is too strong, and I couldn't taste the coconut milk at all. I would probably reduce the rum and compensate with more milk next time. However, the texture of this is...