food, Recipes

Panna Cotta with Banana Ice Cream


For the cream liqueur panna cotta: 750ml cream 250ml cream liqueur 1 vanilla bean pod 25g caster sugar 6 leaves gelatine, soaked in cold water For the banana ice cream 400g banana 250g muscovado sugar 500ml cream 100g egg yolks (approximately 5 egg yolks) For the honeycomb 400g caster sugar 100ml honey 100ml water 2T liquid glucose 1 1⁄2t (7.5ml) bicarbonate of soda


For the cream liqueur panna cotta Heat together the cream, cream liqueur, vanilla pod and caster sugar. Drain the gelatine leaves, then add to the cream mixture and stir until the gelatine melts. Set in desired moulds or ramekins and chill in the fridge until set. For the banana ice cream Roast the bananas, sprinkled with muscovado sugar, in the oven at 180°C until caramelised. Remove the bananas from the oven and blend them, then pass through a sieve and allow to cool. Bring cream to the boil. Whisk egg yolks until pale, then slowly whisk in the hot cream. Churn in an ice cream machine until set, and then freeze until required. For the honeycomb Prepare a metal tray by greasing it well. Combine the sugar, honey, water and glucose and heat this mix gently until the sugar has dissolved. Bring the mix to the boil and cook until it reaches 160°C. Remove from the heat and whisk in the bicarbonate of soda. Immediately pour onto the greased tray and allow to set. Break into crumbles. Assembly Serve the panna cotta with a scoop of ice cream, sprinkled with the honeycomb. The above recipe was supplied by Antonella Tuscan Tiramisu Cream Liqueur.