Jul 14 2026
Restaurants›Farmhouse at the Crossroads›Panna Cotta Recipe

Panna Cotta Recipe

Inspired by Farmhouse at the Crossroads
Time3h
Serves6

Banana cream, caramel, chocolate chip, topped with toasted meringue.

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Ingredients

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Panna Cotta Base

Banana Cream Layer

Caramel Sauce

Chocolate Chips

Meringue Topping

Method

Panna Cotta Base

  1. 1

    Prepare the Panna Cotta

    In a saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium until the sugar dissolves and the mixture is hot but not boiling.

  2. 2

    Bloom the Gelatin

    In a small bowl, sprinkle gelatin over 3 tablespoons of cold water. Let it sit for about 5 minutes until it blooms.

  3. 3

    Combine Gelatin

    Remove the saucepan from heat. Stir in the bloomed gelatin and vanilla extract until fully dissolved.

  4. 4

    Pour into Molds

    Divide the mixture evenly into serving glasses or molds. Refrigerate for at least 4 hours or until set.

Banana Cream Layer

  1. 5

    Make the Banana Cream

    In a bowl, mash the ripe bananas with lemon juice until smooth. In a separate bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form.

  2. 6

    Combine and Layer

    Gently fold the banana mixture into the whipped cream. Once the panna cotta is set, layer the banana cream on top of the panna cotta in each glass and refrigerate for another hour.

Caramel Sauce

  1. 7

    Make Caramel

    In a saucepan, heat granulated sugar over medium heat, stirring until it melts and turns a golden amber color.

  2. 8

    Add Butter and Cream

    Remove from heat and stir in the butter until melted. Gradually whisk in the heavy cream and add a pinch of sea salt. Allow to cool slightly.

  3. 9

    Drizzle Caramel

    Once the banana cream layer has set, drizzle the warm caramel sauce over the top.

Chocolate Chips

  1. 10

    Add Chocolate Chips

    Sprinkle the semi-sweet chocolate chips over the caramel layer. Refrigerate for 10 minutes to allow them to set slightly.

Meringue Topping

  1. 11

    Whip the Egg Whites

    In a clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

  2. 12

    Add Sugar

    Gradually add granulated sugar while continuing to beat until stiff peaks form and the mixture is glossy.

  3. 13

    Toast the Meringue

    Spoon or pipe the meringue on top of each dessert. Use a kitchen torch to toast the meringue until golden brown.

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