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Saturday, October 24, 2015

Costa Rican Coffee Panna Cotta With Bittersweet Chocolate- 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.

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