Latest Dish Menu Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce :: You Have To Try
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| Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce |
"This is an smooth, creamy custard dessert with Costa Rican flavors: dark brown sugar, rum, coffee, coconut and bittersweet chocolate. Panna cotta is type of the Italian version of creme brulee."
Ingredients :
- 2 teaspoons unflavored gelatin
- 1/four cup dark rum
- 1 1/4 cups whipping cream
- 1/2 cup darkish brown sugar
- 1 tablespoon instant espresso powder
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup sour cream
- three/four cup whipping cream
- 2 tablespoons dark colored corn syrup
- eight oz bittersweet chocolate, chopped
- 1 tablespoon darkish rum
- 8 sprigs fresh mint for garnish
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 4H45M |
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- Sprinkle the unflavored gelatin over 1/4 cup of darkish rum and allow to soften for 5 minutes.
- Meanwhile, stir collectively 1 1/4 cups of whipping cream, brown sugar, and coffee powder in a saucepan over medium-high warmth. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin aggregate until dissolved.
- Whisk in the coconut milk, vanilla extract, and sour cream till smooth. Evenly divide the mixture between 8 three/4 cup custard cups or molds, cover every with plastic wrap, and sit back at least four hours to overnight.
- Bring three/4 cup whipping cream and corn syrup to a simmer over medium-high warmness. Once simmering, eliminate from heat, and stir inside the chocolate until melted and clean, approximately 2 mins. Stir in 1 tablespoon of rum and set apart.
- To serve, run a knife around the threshold of every mold, then set every cup into a shallow bowl of warm water for 10 seconds to loosen. Invert the mould over a serving plate and put off the panna cotta. Spoon chocolate sauce round each panna cotta and garnish with a twig of mint.
Notes :
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