Best 5 Costa Rican Coffee Panna Cotta With Bittersweet Chocolate Rum Sauce Recipes
Costa Rican coffee panna cotta with bittersweet chocolate rum sauce is a decadent dessert offering a unique and sophisticated blend of flavors. This delicious treat perfectly combines the creamy smoothness of panna cotta with a rich chocolate sauce infused with rum, showcasing the unique taste of Costa Rican coffee. The contrasting textures and bold flavors make this dessert an ideal choice for special occasions or intimate gatherings. With its simple yet elegant presentation, this dish will impress your guests and leave them craving for more. Get ready to embark on a culinary journey as we delve into the secrets of making this delightful dessert.
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COSTA RICAN COFFEE PANNA COTTA WITH BITTERSWEET CHOCOLATE-RUM SAUCE
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.
Provided by Camilla Saulsbury
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 4h45m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 572.1 calories, Carbohydrate 37.4 g, Cholesterol 95.4 mg, Fat 43.5 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 28.6 g, Sodium 56 mg, Sugar 27.5 g
COSTA RICAN COFFEE PANNA COTTA WITH BITTERSWEET CHOCOLATE-RUM SAUCE
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.
Provided by Allrecipes Member
Categories Rum Desserts
Time 4h45m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 572.1 calories, Carbohydrate 37.4 g, Cholesterol 95.4 mg, Fat 43.5 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 28.6 g, Sodium 56 mg, Sugar 27.5 g
COSTA RICAN COFFEE PANNA COTTA WITH BITTERSWEET CHOCOLATE-RUM SAUCE
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.
Provided by Allrecipes Member
Categories Rum Desserts
Time 4h45m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 572.1 calories, Carbohydrate 37.4 g, Cholesterol 95.4 mg, Fat 43.5 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 28.6 g, Sodium 56 mg, Sugar 27.5 g
COSTA RICAN COFFEE PANNA COTTA WITH BITTERSWEET CHOCOLATE-RUM SAUCE
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.
Provided by Allrecipes Member
Categories Rum Desserts
Time 4h45m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 572.1 calories, Carbohydrate 37.4 g, Cholesterol 95.4 mg, Fat 43.5 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 28.6 g, Sodium 56 mg, Sugar 27.5 g
COSTA RICAN COFFEE PANNA COTTA WITH BITTERSWEET CHOCOLATE-RUM SAUCE
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.
Provided by Allrecipes Member
Categories Rum Desserts
Time 4h45m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 572.1 calories, Carbohydrate 37.4 g, Cholesterol 95.4 mg, Fat 43.5 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 28.6 g, Sodium 56 mg, Sugar 27.5 g
Tips:
- Use high-quality coffee: The flavor of the coffee will shine through in the pannacotta, so use a coffee that you enjoy drinking. Costa Rican coffee is a good choice, as it has a rich, smooth flavor.
- Bloom the coffee: Before adding the coffee to the pannacotta mixture, bloom it by adding hot water and letting it steep for a few minutes. This will help to release the coffee's flavor and aroma.
- Use a good quality bittersweet chocolate: The chocolate sauce is a key component of this dish, so use a chocolate that you enjoy eating. A bittersweet chocolate with a cocoa content of at least 70% is a good choice.
- Make sure the pannacotta is set before serving: The pannacotta needs to be refrigerated for at least 4 hours before serving. If you try to serve it too soon, it will be too soft and runny.
- Garnish with fresh berries or a drizzle of honey: Before serving, garnish the pannacotta with fresh berries or a drizzle of honey for an extra touch of flavor and color.
Conclusion:
This Costa Rican Coffee Panna Cotta with Bittersweet Chocolate Rum Sauce is a delicious and elegant dessert that is perfect for any occasion. The combination of coffee, chocolate, and rum is a winning one, and the pannacotta is light and fluffy with a creamy texture. The chocolate sauce is rich and decadent, and it pairs perfectly with the pannacotta. This dessert is sure to impress your guests, and it is a great way to use up leftover coffee.
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