So I've been on a banana milk kick lately. If you don't know what it is I suggest you go to a nearby Korean supermarket and buy some. I can't really describe it, not really banana tasting (unless it's in an artificial way) but it's very creamy and not cloyingly sweet.
So panna cotta is good because it's just pretty much all banana milk but in a different state. Banana and caramel are lovely together so I added some caramelized bananas to add some other flavours as well as a different texture. Then for the top layer I added an evaporated milk. Evaporated milk have a more sweet and really complex flavour that tastes soooooooooo much better than regular milk (but is very fatty) so I added a small layer of it.
Caramel Banana Panna Cotta
Serves: 5 cups
Banana milk: 300ml (1 1/2 boxes)
Evaporated milk: 80ml
Gelatin: 5g (almost a pack, 2 teaspoons?)
Sugar: 1/2 cup
Evaporated milk: 80ml + 1/4 cup (um...makes more sense in context)
Evaporated Milk and Banana Milk Layers
1. First, add 1g (1/2 teaspoon?) of the gelatin and mix with 25ml of the cold evaporated milk, let it bloom for 5-10 minutes.
2. After, heat up 55 ml evaporated milk, when it starts to boil, add the gelatin mixture and mix until all dissolved.
3. Pour a thin layer to each cup evenly (you can use any small cups, I only had these jello ones but a ramekin also works), put in fridge.
4. Now repeat with the banana milk. Add 4 grams of gelatine to 100 cold banana milk ad let it bloom.
5. Heat up the rest of the banana milk and then add the gelatine mixture until everything is dissolved.
6. Let it cool.
1. Add the sugar to the pan, turn to medium heat.
2. When it starts to melt, turn down to low heat, stirring constantly. DON'T GET DISTRACTED!
3. When it gets to this colour, add the 1/4 cup of evaporated milk.
4. Add the bananas and turn up to medium heat and cook until bananas are soft.
5. When the bananas are soft, put it on a silicone mat or a piece of parchment paper to cool down.
6. When everything is cooled down, add a little of the banana milk gelatin mixture and the caramelized bananas.
7. Add the rest of the banana milk to the cups evenly and put in the fridge until firmly set. Best to put it overnight.
1. To unmold, heat up some water on a shallow pan (just a regular saute pan or something). Water must be lower than the height of your panna cotta cups.
2. When the water is boiling, put the panna cotta on it for 5 seconds.
3. Then using a small paring knife, cut around the edge of the panna cotta to loosen it from the cup.
4. Put a plate on top and flip upside down.
1. Using a small paring knife, make an incision on an angle, push the knife to the center of the banana.
2. Make an other incision on the opposite angle (so it makes sort o a 'v').
3. Repeat that around the banana.