Ingredients
Banana Panna cotta:
- 2 pieces Banana
- 2 tablespoons Lemon juice
- 2 tablespoons Rum
- 300 ml Cream (33%)
- 300 ml Milk 3,2%
- 50 gram Sugar
- 10 gram Gelatin
Strawberry coolie:
- 200 gram Strawberries
- 50 gram Sugar to taste
- 1 tablespoon Lemon juice
Instructions
- 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.
- Bon Appetit!