2640 Restaurant and Bar executive chef Andy Milton shares his recipe for Banana Panna Cotta.
This fresh summertime dessert is sure to be a crowd-pleaser.
Banana Panna Cotta
- 400ml thickened cream
- 160ml full cream milk
- 2 gelatine leaves
- 1 ripe banana
- 1 vanilla bean
- 20g caster sugar
Place cream and milk in a saucepan.
Scrape seeds from the vanilla bean and add to the saucepan.
Slowly bring to the boil over a medium heat.
Add caster sugar and gelatine sheets.
Stir until sugar dissolves and cook for a further five minutes.
Take off the mixture off the heat and add ripe banana and blend well.
Pour mix into preferred glass or dariole mould.
Chill in the fridge for about four hours.
Dress the dessert with fresh berries.