🍮 Espresso Rum Panna Cotta
A luxurious panna cotta infused with the bold flavours of espresso and rum, topped with a rich chocolate sauce.
Ingredients
- 500 millilitres heavy cream
- 75 grams granulated sugar
- 15 grams espresso powder
- 30 millilitres dark rum
- 4 gelatin sheets
- 100 millilitres chocolate sauce
Instructions
- Soak the gelatin sheets in cold water for 5 minutes until softened.
- In a saucepan, combine the heavy cream, sugar, and espresso powder. Heat over medium heat until the sugar dissolves and the mixture begins to steam. Remove from heat.
- Squeeze the excess water from the gelatin sheets and add them to the cream mixture. Stir until the gelatin is completely dissolved.
- Stir in the dark rum. Pour the mixture into four ramekins or small glasses.
- Refrigerate for at least 4 hours or overnight until set.
- Before serving, warm the chocolate sauce if necessary. Unmold the panna cotta by briefly running the ramekins under warm water, then invert onto serving plates.
- Drizzle the warm chocolate sauce over the panna cotta. Serve immediately.