A quick and easy recipe for Banana Milk Pannacotta
4 sheets leaf gelatin (available at Woolworths)
250ml fresh cream
4 tbs castor sugar
350ml banana milk
granadilla and toasted coconut shards, to garnish
Soak the gelatin sheets in cold water for 10 minutes. In the meantime gently heat the cream and castor sugar until warm. (Take care not to boil it.)
Squeeze the excess water out of the gelatin and drop the sheets into the warm cream one by one, stirring after you add each one. Once all of the gelatin has dissolved, add the cold banana milk to the cream and stir through.
Pour the liquid into metal ramekins. (Tip: It’s easier to not make a mess if you first pour it into a jug.)
Refrigerate for 3 hours until set. To de-mould the pannacotta, dip the ramekins into hot water for just a second or two. Place a small flat plate on top of each ramekin and turn it over.
The pannacotta will easily slip out of the metal ramekins. Garnish with fresh granadilla and top with toasted coconut shards. (Note: if you do not have panna cotta moulds, simply pour the pannacotta mix into lovely small glasses to set and serve them in the glasses.)