Dessert from Costa Rica: Costa Rican Panna Cotta
Pana Cotta from Costa Rica
1 tablespoon unflavored gelatin
1/3 cup of rum
11/3 cups of whipped cream
2/3 cups brown sugar
1 cup coconut milk
1 tablespoon vanilla
3 tablespoons instant strong coffee
2/3 cup of vanilla yogurt
1 cup of whipping cream
3 tablespoons corn syrup (or honey)
1/3 cup of powered non sweet chocolate
2 tablespoons rum
1/3 cup of shredded coconut
Mix the unflavored gelatin and the 1/3 cup of rum. Let it stand for ten minutes, without moving it.
In a pan mix the 1 1/3 cups of whipping cream, the brown sugar and the instant coffee, over low heat and move it continuously with a wooden spoon until it all is dissolved and well mixed. Take it off the fire, add the gelatin mixture, mix well. Add the coconut milk, vanilla and yogurt and be sure it is all well incorporated. Divide this mixture and put it in individual molds or in a shallow pudding mold, as to be able to take it out of the mold easily. Cover well and refrigerate for about ten hours.
Before serving it:
Sauce to cover it:
In a pan put the one cup of whipping cream, the corn syrup (or honey) and let it get to be very hot, not boiling. Remove from the fire and add the chocolate powder and mix well, add also the rum.
Taking the panna cotta from the mold, pass a knife around the borders, if necessary put the mold over hot water for a few seconds, invert the mold on a dish (or several dishes if you chose the individual ones), then cover on top and around the panna cotta with the chocolate sauce. You can sprinkle on top or in the dish, as an ornament, the shredded coconut.
Serve it with a glass of very cold white wine….delicious…