Bananas Foster panna cotta
This Bananas Foster inspired panna cotta begins with a rum-infused coconut panna cotta, a flan-like layer of caramel and is topped with bananas sautéed in butter and brown sugar.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
Ingredients
Scale
- 3.5 t unflavored gelatin
- 1/3 cup whole milk
- 3/4 cup sugar
- 2 cups coconut milk
- 1 15-ounce can Coco Lopez coconut cream
- 1 cup heavy cream
- 3 T Meyer’s rum
- 4 T butter
- 4 T brown sugar
- 4 bananas, quartered lengthwise and sliced into 2” segments
Instructions
- Pour milk into a small bowl and sprinkle gelatin on the top. Set aside for at least 15 minutes until gelatin has softened.
- In a very clean, dry heavy-bottomed sauce pan cook the sugar over medium low heat, stirring with a clean fork until all the sugar has melted and is a light gold color. Now stop stirring, and instead swirl the pan until the color deepens to golden brown. Making the caramel will take about 12 to 15 minutes from start to finish. While the caramel is hot, quickly pour into 8 3/4-cup ramekins so that the bottom of each ramekin has a thin coat of caramel. Set aside to cool.
- Heat coconut milk and coconut cream just to a boil in a heavy-bottomed sauce pan. Remove from heat and stir in softened gelatin until well mixed. Add cream and rum and mix well. Allow mixture to cool to room temperature and pour into the caramel coated ramekins. Cover each ramekin with plastic wrap and chill at least four hours and up to three days.
- Invert ramekins to unmold. If they do not slip out of the molds easily, dip in hot water for a couple seconds and run a knife around the rim of the mold and try again. Unmold onto individual serving plates.
- In a skillet, over medium heat, melt butter and stir in brown sugar. When mixture begins to bubble, add banana pieces and stir until heated through and well coated. Remove from heat and top each inverted panna cotta with bananas.