Banana Panna Cotta Recipe

Bloom gelatin

Sprinkle 3 tablespoons cold water over 1.5 tablespoons powdered gelatin in a small bowl. Let sit 5–10 minutes until soft and spongy.

Prepare banana puree

Peel and roughly chop about 2 medium ripe bananas. Purée in a blender or food processor until smooth, measure out 1 cup. If extremely thick, thin with up to 1–2 tablespoons milk to reach 1 cup.

Heat dairy and sugar

In a medium saucepan over medium heat, combine 1 cup whole milk, 1 cup heavy cream, 1/4 cup granulated sugar, and 1/8 tsp salt. Warm until steam appears and sugar dissolves, stirring occasionally; do not boil.

Add banana and gelatin

Remove dairy from heat. Whisk in the banana purée and 1 tsp vanilla. Add the bloomed gelatin and whisk until completely dissolved, about 1–2 minutes. If gelatin doesn’t dissolve, return to very low heat and stir until it does (do not boil).

Strain and pour

Optional: strain the panna cotta mixture through a fine sieve to remove any fibers or lumps for a silky texture. Pour the mixture into serving vessels (4–6 small glasses or ramekins), filling to desired level.

Chill

Cover and refrigerate until set, at least 4 hours and up to 24 hours. (Note: chilling time varies with container size; ensure fully set and slightly jiggly.)

Whip cream

Place 3/4 cup very cold heavy cream in a chilled bowl. Whip with a hand or stand mixer until soft peaks form.

Incorporate peanut butter

In a separate bowl, beat 1/2 cup creamy peanut butter, 1/2 cup powdered sugar, 1/2 tsp vanilla, and 1/8 tsp salt until smooth. Fold ~1/3 of the whipped cream into the peanut butter to loosen it, then gently fold in remaining whipped cream until light and uniform. Refrigerate until ready to pipe.

Cook blackberries

Place 1 cup blackberries, 1/4 cup sugar, and 1 tbsp lemon juice in a small saucepan. Cook over medium heat, stirring and mashing berries until they release juices and the mixture simmers, about 5–7 minutes.

Add pectin and finish

Stir in 1 tsp powdered pectin (or 1.25 tsp agar-agar if using) and simmer 1–2 minutes more, until mixture thickens slightly. If too thick, add 1–2 tablespoons water to loosen. Remove from heat and strain through a fine sieve to remove seeds, pressing to extract as much gel as possible. Cool to room temperature; it will continue to thicken into a spoonable gel.

Make caramel

In a small heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Stir just to moisten sugar and cook over medium heat without stirring (swirl pan occasionally) until sugar turns amber (about 6–8 minutes). Watch closely to avoid burning.

Finish caramel

As soon as the caramel reaches amber, remove from heat and carefully stir in 2 tbsp unsalted butter until melted. Slowly whisk in 3 tbsp warm heavy cream (caramel will bubble vigorously). Stir until smooth. Return to very low heat for 30 seconds if needed to combine.

Add rum & salt

Allow caramel to cool for 2–3 minutes, then whisk in 2 tbsp dark Jamaican rum and 1/4 tsp flaky sea salt. Let cool to warm (not hot). Transfer to a heatproof container and refrigerate to thicken slightly; rewarm briefly before pouring if it becomes too firm.

Candy peanuts

Line a baking sheet with parchment. In a small skillet over medium heat, combine 1/4 cup sugar and 1 tbsp water and bring to a simmer. Add 1/2 cup peanuts and stir continuously as the sugar dissolves and crystallizes, then melts again and coats the peanuts (5–7 minutes). When syrup crystallizes and then re-melts into a glossy coating, immediately spread peanuts onto the prepared sheet and separate with a fork. Sprinkle 1/8 tsp salt over warm nuts.

Cool and chop

Let peanuts cool completely (10–15 minutes) then roughly chop or leave whole, as desired.

Layering

When panna cotta is fully set, spoon or pipe a thin layer (about 1–2 tablespoons) of cooled blackberry gel over each panna cotta. Chill 10–15 minutes to set the gel slightly.

Add peanut butter whip

Pipe or dollop about 2 tablespoons peanut butter whip onto each panna cotta (or to one side as a quenelle).

Drizzle caramel & finish

Warm the Jamaican rum caramel slightly if it's too thick, then drizzle approximately 1 tablespoon over each dessert, allowing some to fall onto the side of the panna cotta. Scatter candied peanuts (about 1–2 tablespoons) on top and around. Garnish with fresh banana slices and blackberries.

Serve

Serve chilled. If you prefer stronger rum flavor, add an extra teaspoon of rum to the caramel just before serving. Leftovers: keep components refrigerated separately for up to 2 days (caramel up to 1 week refrigerated).