Chocolate panna cotta with caramelized bananas
- Gluten Free
- Energy Kcal 663
- Carbohydrates g 79.8
- of which sugars g 76.8
- Protein g 5.9
- Fats g 35.5
- of which saturated fat g 20.76
- Fiber g 2.4
- Cholesterol mg 81
- Sodium mg 39
- Difficulty: Average
- Prep time: 25 min
- Cook time: 25 min
- Serving: 5
- Cost: Low
- Note + the resting time of the panna cotta in the refrigerator
PRESENTATION
Chocolate panna cotta with caramelized bananas is this classic Italian dessert that’s all about elegance and yet, so so approachable. It comes from Piedmont, and honestly, it's been a hit for generations—people love the traditional creamy version. But here's the thing: this one throws in a bold chocolate twist. It's like extra rich with a velvety texture. And look, skipping the gelatin? Makes it pretty simple.
You start with a creamy chocolate base—super tasty—and top it with caramelized bananas that just need a couple minutes in a pan. The bananas? They add this sweet, toasty flavor. It really pops against the cool, chocolatey panna cotta. It's one of those desserts you can whip up with stuff you probably already have. And in Piedmont, they’re into adapting panna cotta by the season. In summer, they might swap bananas for a peach coulis—also delicious.
But the chocolate-banana combo? It's always a winner. The tender texture of the fruit complements the cool, chocolate base—like, perfectly. And seriously, it’s a smart choice for anyone needing a make-ahead dessert that's comforting after dinner. Guests asking for seconds? Don't be surprised. They might even start chatting about their favorite panna cotta variations. This mix of Italian roots and fun, new toppings keeps classic Italian sweets feeling fresh. And, you know, exciting every time.
Whether you're serving it at a dinner party or just enjoying it as a treat for yourself, this chocolate panna cotta with caramelized bananas will impress with its simplicity and indulgence. For sure. So give it a try—bring a taste of Italy to your table with this really, really good dessert. You can't go wrong.
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INGREDIENTS
- Ingredients for 5 panna cottas
- Fresh liquid cream 2.1 cups (500 ml)
- Dark chocolate 5.3 oz (150 g)
- Gelatin in sheets 0.3 oz (8 g)
- Powdered sugar 0.9 cup (100 g)
- For the caramelized bananas
- Bananas 0.9 lb (400 g)
- Water ½ cup (100 g)
- Butter 2 tbsp (30 g)
- Sugar 8 tbsp (100 g)
- For garnish
- Bananas 1 - (small)
How to prepare Chocolate panna cotta with caramelized bananas
To prepare the chocolate panna cotta with caramelized bananas, start with the panna cotta: soak the gelatin sheets in a bowl of cold water 1 for at least 10 minutes. Sift the powdered sugar 2 and chop the dark chocolate 3.
Melt the chocolate in a double boiler by placing it in a bowl or putting a saucepan in another pot filled with water, making sure that the water does not touch the container with the chocolate. Stir to melt it completely 4, then add the heated cream 5 and the sifted powdered sugar 6. Continue stirring with a spatula and heat everything over low heat without bringing it to a boil, continuing to stir to prevent the chocolate from forming lumps.
Squeeze the gelatin sheets well and add them to the mixture 7, then mix with a whisk until they are completely dissolved 8. Turn off the heat and pour the mixture into 5 molds 9 and let them set in the refrigerator for at least 4 hours.
In the meantime, prepare the caramelized bananas: peel them 10, then in a pan or double-bottomed pot melt the butter with the sugar over very low heat 11, stir with a wooden spatula when melted and cook over very low heat until the caramel reaches an amber color. At that point, add the banana sliced into rounds about half a centimeter thick 12.
Distribute them evenly in the pan and cook for about 1 minute 13, then slowly add water 14 and cook for another couple of minutes 15, until evaporated.
Turn off the heat 16 and distribute the caramelized bananas on serving plates. Then take the panna cotta out of the refrigerator and to unmold them more easily, dip the molds for a few fractions of a second in a pot of hot water 17. Use a small knife to detach the edges more easily 18
and flip the molds to unmold the chocolate panna cotta onto the banana layer 19. Slice or cube the small banana for decoration 20 and garnish the chocolate panna cotta with caramelized bananas before serving 21!