» » Coffee panna cotta with chocolate sauce recipe

Coffee panna cotta with chocolate sauce recipe

Coffee panna cotta with chocolate sauce recipe

Ingredients
Serves: 8

  • 2 teaspoons gelatine
  • 1/4 cup (65ml) dark rum
  • 1 1/4 cups whipping cream
  • 1/2 cup (90g) brownish sugar
  • 1 tablespoon instant espresso powder
  • 1 cup (250ml) coconut milk
  • 1 teaspoon vanilla essence
  • 1 cup sour cream
  • 3/4 cup whipping cream
  • two tablespoons golden syrup
  • 250g chocolates, chopped
  • 1 tablespoon dark rum
  • 8 sprigs fresh mint for garnish

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Directions
Preparation: 30 min › Prepare: 15 min › Additional time: 4 hrs chilling › Ready in: 4 hrs 45 min

  1. Sprinkle the gelatine over 1/4 cup of dark rum and permit to melt for five minutes.
  2. Meanwhile, stir together 1 1/4 glasses of whipping cream, brown sugar and espresso powder inside a saucepan over medium-high temperature. Provide a simmer stirring until brown sugar has dissolved. Remove from heat then whisk in gelatine mixture until dissolved.
  3. Whisk within the coconut milk, vanilla essence and sour cream until smooth. Evenly divide the mix between eight 3/4 cup custard cups or moulds then cover each with plastic wrap and chill a minimum of 4 hrs to overnight.
  4. Bring 3/4 cup whipping cream and golden syrup to some simmer over medium-high temperature. Once simmering remove from heat and stir within the chocolate until melted and smooth a couple of minutes. Stir in 1 tablespoon of rum and hang aside.
  5. For everyone, operate a knife round the fringe of each mould then set each cup right into a shallow bowl of warm water for ten seconds to release. Invert the mould on the serving plate and take away the panna cotta. Spoon chocolate sauce around each panna cotta and garnish having a sprig of mint.

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