Coffee Panna Cotta with Chocolate-Rum Sauce
Coffee Panna Cotta with Chocolate-Rum Sauce
Coffee Panna Cotta with Chocolate-Rum Sauce
This is an elegant dessert with flavours of rum, coffee and coconut, and quite easy to make. Panna cotta is sort of the Italian version of creme brulee.
Ingredients
Serves: 8
- 2 teaspoons gelatine
- 1/4 cup (65ml) dark rum
- 1 1/4 cups whipping cream
- 1/2 cup (90g) dark brown sugar
- 1 tablespoon instant espresso powder
- 1 cup (250ml) coconut milk
- 1 teaspoon vanilla essence
- 1 cup sour cream
- 3/4 cup whipping cream
- 2 tablespoons golden syrup
- 250g dark chocolate, chopped
- 1 tablespoon dark rum
- 8 sprigs fresh mint for garnish
Directions
Preparation:30min ›
Cook:15min ›
Extra time:4hours chilling ›
Ready in:4hours45min
- Sprinkle the gelatine 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 gelatine mixture until dissolved.
- Whisk in the coconut milk, vanilla essence and sour cream until smooth. Evenly divide the mixture between eight 3/4 cup custard cups or moulds then cover each with plastic wrap and chill at least 4 hours to overnight.
- Bring 3/4 cup whipping cream and golden 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 mould then set each cup into a shallow bowl of hot water for 10 seconds to loosen. Invert the mould over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(16)
Reviews in English (11)
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 the mixture. In addition, I cut back on the rum b/c I thought it made the custard a little too bitter. I used 1/8c of dark rum. I increased the coconut milk. I used 1 1/8c of coconut milk. Finally, I used Giaradelli bittersweet chocolate chip cookies for the chocolate glaze. Delish! - 11 Sep 2009 (Review from Allrecipes USA and Canada)
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 suggest that you use light brown sugar, because dark sugar overwhelmed coconut flavor. - 02 May 2008 (Review from Allrecipes USA and Canada)
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 next time. :-) BTW, the chocolate sauce is fabulous for making hot cocoa! - 18 Oct 2007 (Review from Allrecipes USA and Canada)
Write a review
