Banana Pudding Panna Cotta
Poogan’s Porch - Charleston, SC
Conceived by Poogan's Porch's executive chef, Daniel Doyle, and executed by its pastry chef, Katelyn Selin, this dessert hybrid fuses the simple elegance of panna cotta with the flavor of banana pudding.
- 1/4 cup (1/2 stick) unsalted butter
- 1 1/2 bananas, peeled and sliced
- 3/4 cups brown sugar
- 1/4 cup bourbon
- 1 1/2 cups heavy cream
- One 8-ounce package cream cheese
- 3 1/2 gelatin sheets
- 1 sliced banana for garnish
Melt the butter in a large sauté pan over medium heat. Add the bananas, brown sugar, and bourbon; sauté until the bananas are softened, about 5 minutes. Transfer the contents of the pan to a blender and blend until smooth. Set aside.
Combine the heavy cream and cream cheese in a small saucepan over low heat; cook until the cream cheese has softened, about 10 minutes. Add the mixture to the banana purée in the blender and purée until smooth.
Soak the gelatin sheets in ice water for 10 minutes. Squeeze out excess water and place the sheets in a small microwavable dish. Microwave the sheets until melted, about 20 seconds. With the blender running on low speed, slowly pour in the gelatin and blend until fully incorporated.
Divide the blended mixture among five 4-ounce ramekins. Refrigerate for at least 4 hours.
Before serving, remove the panna cotta from the ramekins: dip the bottoms of the ramekins in hot water for 20 seconds. Run a thin knife around the outside of each ramekin and carefully invert each dessert onto a plate. Garnish each serving with banana slices.