Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce

Recipe View 5 mins Bloom the Gelatin: Sprinkle the gelatin over 1/4 cup dark rum in a small bowl. Let it soften for 5 minutes, allowing the gelatin to absorb the rum and create a smooth base for the panna cotta.

Recipe View 7 mins Infuse the Cream: In a medium saucepan, combine 1 1/4 cups heavy cream, dark brown sugar, and instant espresso powder. Heat over medium-high, stirring constantly until the sugar dissolves and the mixture comes to a gentle simmer. Remove from heat and whisk in the bloomed gelatin mixture until completely dissolved. (~5-7 minutes)

Recipe View 4 hrs Blend and Chill: Whisk in the coconut milk, vanilla extract, and sour cream until the mixture is smooth and homogenous. Divide evenly among eight 3/4-cup ramekins or molds. Cover each with plastic wrap, pressing it gently against the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the panna cotta to set completely. (4+ hours)

Recipe View 5 mins Prepare the Chocolate-Rum Sauce: In a separate saucepan, combine the remaining 3/4 cup heavy cream and dark corn syrup. Heat over medium-high until simmering. Remove from heat and add the chopped bittersweet chocolate. Let it sit for a minute to soften, then stir until the chocolate is melted and the sauce is smooth and glossy. Stir in the remaining 1 tablespoon of dark rum. Set aside to cool slightly. (~5 minutes)

Recipe View 10 mins Unmold and Serve: To unmold, run a thin knife around the edge of each panna cotta. Briefly dip the bottom of each ramekin in a shallow bowl of hot water for about 10 seconds to loosen. Invert each panna cotta onto a serving plate. Spoon the chocolate-rum sauce generously around each panna cotta and garnish with a sprig of fresh mint.