"this is an easy, creamy custard dessert with costa rican flavors: dar
Servs: 8 Prep: Cook:
"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."
- add 2 teaspoons unflavored gelatin
- add 1/4 cup dark rum
- add 1 1/4 cups whipping cream
- add 1/2 cup dark brown sugar
- add 1 tablespoon instant espresso powder
- add 1 cup coconut milk
- add 1 teaspoon vanilla extract
- add 1 cup sour cream
- add 3/4 cup whipping cream
- add 2 tablespoons dark colored corn syrup
- add 8 ounces bittersweet chocolate, chopped
- add 1 tablespoon dark rum
- add 8 sprigs fresh mint for garnish
- 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.