Banana Caramel Panna Cotta With Toasted Coconut
A creamy vanilla panna cotta topped with sliced banana, salted vanilla caramel sauce and toasted coconut.
⏱️ Prep: 240 min🍳 Cook: 30 min🍽️ Makes 6
Ingredients
| 500 ml | Heavy whipping cream or whole milk |
| 50 g | Vanilla bean infused sugar |
| 7 g | Powdered gelatin |
| 50 ml | Cold water |
| 25 g | Dried coarsely shredded coconut (for the topping) |
| 1 banana | Very ripe banana, sliced (for the topping) |
| 57 g | Salted vanilla caramel (for the caramel sauce) |
| 40 ml | Milk (for the caramel sauce) |
Instructions
- In a bowl large enough to hold your 500mL of cream/milk, dissolve the gelatin in cold water. Sprinkle the gelatin in gently and evenly to avoid clumps.
- Over low heat, so you don't scald the milk, mix the milk/cream with the vanilla sugar. Bring the mixture to a simmer and turn off the heat. Do not boil the milk.
- Pour the hot milk over the softened gelatin and mix evenly until all the gelatin has dissolved.
- Divide the mixture into your ramekins, cups, or molds. Let the mixture come to room temperature then chill in the refrigerator for a few hours until the gelatin has set.
- Make the caramel sauce by heating up the caramel with milk and stirring. Cook over low heat so you don't scald the milk and caramel. For such a small amount I find it easier to make this in the microwave.
- Toast the dried coconut either in the microwave or on the stove over medium heat. Coconut burns very quickly! Stir swiftly and often and turn off the heat before you think the coconut is done. The residual heat from the pan will continue to cook the coconut.
- Sprinkle the toasted coconut on your plates and unmold the panna cotta by gently warming the molds in a warm water bath. Once you notice the panna cotta loosen from the sides of the mold, flip the mold over and turn the panna cotta onto your plate. Top with slices of banana and drizzle with caramel sauce.
Details Prep time: 4 hours Cook time: 30 minutes Yield: 6 ramekins/cups