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Panna Cotta with Caramel and Bananas

A luxurious dessert of creamy panna cotta topped with rich caramel and fresh bananas, perfect for impressing guests.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the base
  • 120 g biscuits (speculoos or butter cookies)
  • 50 g melted butter
  • 1 pinch salt
For the panna cotta
  • 400 ml heavy cream
  • 100 ml milk
  • 60 g sugar
  • 1 vanilla bean or 1 tsp vanilla extract
  • 3 leaves gelatin Soaked in cold water
For the caramel
  • 150 g sugar For caramel
  • 60 g salted butter
  • 100 ml hot liquid cream
  • 1 pinch fleur de sel
For garnish
  • 2 bananas Sliced
  • Chopped nuts or praline
  • Powdered sugar For decoration

Method
 

Preparation of Base
  1. Crush the biscuits into fine powder and mix with melted butter and salt until combined.
  2. Press the mixture into the bottoms of 4 circles of 8 cm or ramekins, and refrigerate for 15 minutes to set.
Preparing the Panna Cotta
  1. Soak the gelatin in cold water.
  2. Split the vanilla bean and scrape out the seeds.
  3. In a saucepan, heat the cream, milk, sugar, and vanilla until just before boiling.
  4. Remove from heat, squeeze the softened gelatin, and add to the hot cream mixture, stirring until fully dissolved.
  5. Allow the mixture to cool for 10 minutes, then pour it over the biscuit bases.
  6. Refrigerate for at least four hours to let the panna cotta set.
Making the Caramel
  1. In a skillet, melt the sugar until it turns amber.
  2. Off the heat, stir in the salted butter and hot liquid cream until smooth.
  3. Add a pinch of fleur de sel.
Final Assembly
  1. Unmold the panna cottas onto plates.
  2. Drizzle caramel over the panna cotta.
  3. Slice bananas and arrange atop the panna cotta.
  4. Garnish with chopped nuts or praline and powdered sugar.

Notes

Refrigerate the panna cotta for up to three days, retaining its creamy texture. Store caramel separately until serving. Consider infusing the cream with spices or swapping bananas for other fruits for variations.