Peel the bananas, cut them into pieces (I have the weight of peeled bananas = 250 g), put them in the bowl of a blender or food processor. Add lemon juice and sugar.
Grind to a smooth consistency.
Mix the cream with the milk and bring to a boil.
Allow them to cool slightly (~60°C), add the gelatin and stir thoroughly until it dissolves.
If you will use soaked and pressed leaf gelatin, enter it into the hot cream-milk mixture.
Add the rum.
Then add the banana puree and mix well.
RUB the mixture through a sieve.
Spread the dessert on the molds or cremans and put in the refrigerator for 4-5 hours.
To prepare strawberry coulis (sauce).
Put the strawberries in a small saucepan, add the lemon juice and sugar. Stirring, bring to a low heat until the sugar is completely dissolved. Then put the berries in the bowl of a blender and chop. Cool the ready-made coolies and store them in the refrigerator until serving.
I made it from frozen berries, which I let go a little before cooking. I drained the syrup and crushed only the berries.
When serving, add to the Panna cotta with strawberry coolie.