Banana Panna Cotta

I dont have access to Siri so this is what says about panna cotta:

Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piedmont, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish used boiled fish bones in place of gelatin; sugar, later a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this treat evolved into what is now a gelatin dessert, flavoured with vanilla and topped with fruit or spices, and served chilled.

I recently did a dinner at Memphis Italian Festival and here is the recipe to the banana panna cotta that is a modified version of the one here. Also you may find, if you live in the south, that many people might just christen your panna cotta banana pudding and how important is a name really when you are amongst friends and enjoying company?

  • 1 cup Heavy cream
  • 1 cup  milk
  • 2 ripe bananas
  • 1 – 1/4 oz. gelatin envelope
  • 1/2 cup of sugar
  • 2 tablespoons of banana liqueur

Combine milk, heavy cream, and banana liqueur and sugar in a pot over medium heat until it reaches a simmer and sugar dissolves.  Once the sugar dissolves sprinkle the gelatin across the top of liquid. Whisk in the gelatin and continue to heat for a minute to dissolve gelatin.  mash the banana with a fork if you are okay with some texture to your dessert or puree until smooth if you would prefer a smoother dessert. Makes four – 5 oz servings.

Serve with salted caramel and nilla wafers.

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