Teo Sue Lynn's Recipe Collection

"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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Whether you're dipping confections in chocolate, coating truffles, or making chocolates in a candy mold, you need to know how to temper chocolate. Tempering allows the crystals in chocolate to be distributed and suspended evenly throughout the final product. Correctly tempered chocolate will yield a bright, crisp, and shiny chocolate, while incorrectly tempered chocolate will produce results that are streaky and dull.

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This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse."

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