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My recipe
Banana Panna cotta with Strawberry Coulis
Introduction
This is so good, quick and simple sophisticated dessert.
Panna cotta
- 2 large ripe bananas
- 2 tbsp lemon juice
- 2 tbsp banana liqueur (rum)
- 2 leaves gelatine (4g)
- 250 ml double cream
- 350 ml evaporated milk
- 60-70 ml sugar
- 1 tsp vanilla extract
Strawberry Coulis
- 250 ml fresh (frozen) strawberries
- 120 ml sugar
- 1 tbsp lemon juice
- Combine the bananas, sugar, lemon juice, vanilla extract and liqueur in a food processor then purée until smooth.
- Soak the gelatine leaves in cold water until they soften, then drain well and squeeze out any excess water.
- Heat the cream and milk in a large saucepan and bring it to the boil.
- Slip the softened gelatine into the hot liquid and stir until dissolved. Mix in the banana purée, strain this mixture through a fine sieve to remove any lumps then pour into the 4-6 moulds. Chill for about 3-4 hours until set.
- In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat. Transfer to a blender. Purée until smooth, strain and chill. Serve panna cotta with the strawberry coulis.
Thoughts and Ideas
Use a spotty-skinned, ripe banana for maximum flavour.
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