costa rican coffee panna cotta with bittersweet chocolate-rum sauce

Ingredients

• Servings: 8
• 2 teaspoons unflavored gelatin
• 1/4 cup dark
• 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
• 8 sprigs fresh mint for garnish

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 4 hrs 45 mins


• sprinkle the unflavored gelatin over 1/4 cup of dark and allow to soften for 5 minutes.
• 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.
• 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.
• 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 and set aside.
• 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.