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My review
Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce
Camilla Saulsbury
"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 572Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Sprinkle the unflavored gelatin over 1/4 cup of dark rum 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 rum 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.
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Reviews
Read all reviews 1217 Ratings
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Most helpful positive review
9/11/2009
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
7/21/2009
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.
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9/11/2009
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...
5/2/2008
This is a delicious panna cotta but it turned out more coffee than coconut. The coconut flavor was very subtle, almost unnoticeable. So it would be better to use strong brewed coffee. And I sugg...
10/18/2007
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...
7/15/2007
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.
7/21/2009
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.
9/24/2007
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. ...
2/21/2012
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...
11/10/2010
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...
12/4/2008
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...