Banana Panna Cotta
Panna cotta originates from the Piedmont region of Italy, and over the years, many flavored variations have emerged. Banana panna cotta adds a fresh, fruity twist to this classic dessert, making it special with its smooth and sweet banana purée. Imagine the silky panna cotta melting in your mouth after one bite, while the natural sweetness of the banana and the creamy texture create a perfect harmony. The secret to a perfect panna cotta lies in using ripe bananas and a delicate, silky cream mixture. Try this variation garnished with a little honey or melted chocolate for an extra special touch!
Ingredients for this recipe
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Preparation Steps
1
Soak the gelatin sheets in cold water for 5 minutes, or until softened.
2
In a saucepan, combine the heavy cream, milk, sugar, and the seeds scraped from the vanilla bean. Heat over low heat until the sugar is completely dissolved, but do not boil.
3
Squeeze the excess water from the softened gelatin sheets. Add them to the warm cream mixture and stir until completely dissolved.
4
Meanwhile, in a blender or food processor, purée the ripe banana with the lemon juice to prevent browning.
5
Let the panna cotta mixture cool slightly, then gently fold in the banana purée until smooth and creamy.
6
Strain the mixture through a fine-mesh sieve, then pour into small ramekins or glasses.
7
Let cool to room temperature, then refrigerate for at least 4 hours, or until fully set.
8
Before serving, garnish with fresh banana slices and drizzle with honey or melted chocolate, if desired.
