Tropical Coffee Chocolate Panna Cotta

Tropical Coffee Chocolate Panna Cotta, a luscious dessert that marries the bold flavors of Costa Rican coffee with bittersweet chocolate and a hint of rum. This vegetarian treat is perfect for those seeking a unique Italian-Costa Rican fusion. With potential allergens including dairy and coconut, this panna cotta is a showstopper for dinner parties or special occasions.

The flavor profile is a harmonious blend of sweet, creamy, and slightly bitter, making it versatile for any dessert table. Easily accessible through easyChef Pro, this recipe comes with a convenient shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

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Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 45 minutes

Overview

This Costa Rican Coffee Panna Cotta is a creamy custard dessert infused with the rich flavors of dark brown sugar, rum, coffee, coconut, and bittersweet chocolate. It's a delightful fusion of Italian and Costa Rican culinary traditions, perfect for a sophisticated yet easy-to-make dessert.

Diet Type

Vegetarian

Allergies

Dairy, Coconut

Cuisine

Italian, Costa Rican

Ingredients

• 2 Teaspoons (tsp) unflavored gelatin
• 0.25 Cups dark rum
• 1.25 Cups whipping cream
• 0.5 Cups dark brown sugar
• 1 Tablespoon instant espresso powder
• 1 Cup coconut milk
• 1 Teaspoon vanilla extract
• 1 Cup sour cream
• 0.75 Cups whipping cream
• 2 Tablespoons dark colored corn syrup
• 8 Ounces (oz) bittersweet chocolate, grated
• 1 Tablespoon dark rum
• 1 Sprig fresh mint, for each serving

Steps

1. Sprinkle the unflavored gelatin over 0.25 cups of dark rum and allow it to soften for 5 minutes.
2. In a saucepan over medium-high heat, stir together 1.25 cups of whipping cream, dark brown sugar, and espresso powder. Bring to a simmer, stirring until the sugar dissolves. Remove from heat and whisk in the gelatin mixture until dissolved.
3. Whisk in the coconut milk, vanilla extract, and sour cream until smooth. Divide the mixture evenly between eight 0.75-cup custard cups or molds. Cover each with plastic wrap and chill for at least 4 hours or overnight.
4. For the sauce, bring 0.75 cups of whipping cream and corn syrup to a simmer over medium-high heat. Remove from heat and stir in the grated 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.

Enjoy this sophisticated and delightful dessert with your guests!