Dessert

Coconut-Rum Panna Cotta with Caramelized Banana Crisps & Spiced Toffee Sauce

Name: Coconut-Rum Panna Cotta with Caramelized Banana Crisps & Spiced Toffee Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2 servings
Ingredients: 200ml coconut cream (full-fat); 120ml whole milk; 40g caster sugar; 30ml aged golden rum; 3g gelatin powder (or 1 leaf gelatin); 1 vanilla pod (split, seeds scraped); 2 medium bananas (firm, not overly ripe); 50g caster sugar (for banana crisps); Pinch of sea salt; 80g unsalted butter (for toffee sauce); 60g dark brown sugar (for sauce); 60ml heavy cream; 2 whole star anise; 1 small Scotch bonnet (charred, seeds removed); Fleur de sel for garnish; Toasted coconut flakes (optional garnish)

A silky panna cotta infused with coconut milk and aged rum, topped with paper-thin banana slices that have been caramelized until they shatter, finished with a spiced toffee sauce made from brown butter, star anise, and a hint of Scotch bonnet smoke.

1044cal 10gprotein 117gcarbs 85gfat 25min prep 30min cook 2serves

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