peanut butter whip, blackberry gel, jamaican rum caramel, candied peanut

In a saucepan, combine heavy cream, whole milk, and sugar over medium heat. Stir until sugar dissolves.

Prepare the Panna Cotta Base

In a small bowl, sprinkle gelatin over 3 tablespoons of cold water. Let it bloom for 5 minutes. Then, add it to the warm cream mixture and stir until completely dissolved.

Add Gelatin

In a blender, puree the ripe bananas until smooth. Then, fold the banana puree into the cream mixture.

Blend in Bananas

Pour the mixture into individual molds or cups. Refrigerate for at least 4 hours or until set.

Set in Molds

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add peanut butter and powdered sugar, and continue to whip until stiff peaks form. Mix in vanilla extract.

Make the Whip

In a saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat until the blackberries break down, about 10 minutes.

Prepare the Gel

Strain the mixture to remove seeds and then sprinkle gelatin over the warm blackberry liquid. Stir until dissolved. Let it cool and set in the refrigerator.

Add Gelatin and Cool

In a saucepan, combine sugar and water. Cook over medium heat without stirring until the sugar caramelizes and turns golden brown. Remove from heat and carefully stir in Jamaican rum.

Make the Caramel

In a saucepan, combine sugar and water. Add raw peanuts and cook over medium heat, stirring constantly until the mixture thickens and the peanuts are coated. Spread on parchment paper to cool.

banana panna cotta

Recipe information

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