Banana Panna Cotta with Strawberry Coolie Recipe
Another version of the delicate Italian dessert, so loved by many. This time I suggest you try a combination of banana and strawberry, it is very successful, in my opinion.
Servings
2
Cook Time
45minutes
Servings
2
Cook Time
45minutes
Ingredients
Banana Panna cotta:
Strawberry coolie:
Instructions
  1. 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.
  2. Grind to a smooth consistency.
  3. Mix the cream with the milk and bring to a boil.
  4. 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.
  5. Add the rum.
  6. Then add the banana puree and mix well.
  7. RUB the mixture through a sieve.
  8. Spread the dessert on the molds or cremans and put in the refrigerator for 4-5 hours.
  9. 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.
  10. When serving, add to the Panna cotta with strawberry coolie.
  11. Bon Appetit!
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