I have recreated from Adelina Fiorito Pulford, a food blogger on Facebook. I use my jelly moulds. The picture above is strawberry shape. The others pear, lemon, apple, banana, and grapes. Also tried decorating with writing icing that I got sitting in the pantry. In addition, I decided to add caramelized banana.
This is trial and error using jelly mould instead of glass mould or stainless cup mould. The recipe is half recipe. The original for Adelina is for 10-12 moulds. I have attached her link at the bottom. I make the panna cotta in advance. So it has been in fridge overnight. The next day just before serving I make caramelized banana let it cool down and I unmould the panna cotta into each serving plate. Then spoon the caramelized banana next to each panna cotta.
This jelly shape panna cotta is soft wobbly with caramelized banana gives it a bit of a char sticky and Galliano liqueur flavour added to Prosecco, that I found too sitting right at the back eve hidden by all the other bottles of sauces and liqueurs. It’s a satisfying delicious dessert. Let’s get started!!!
175 ml thickened cream
1/2 Tsp vanilla extract
50 g castor sugar
1 1/2 Tsp gelatine powder
175 ml thickened cream whipped to soft peak
125 ml Prosecco
4 bananas, peel skins, cut lengthwise and then cross-way
3 Tbs butter, melted
3 Tbs brown sugar
2 Tbs Galliano liqueur or any liqueur
One day in advance make panna cotta.
Grease oil on my jelly moulds and chill in fridge. Then heat in pot med heat cream, sugar, and vanilla to a simmering. Sprinkle gelatine and stir to dissolve gelatine. Make sure no lumps. Strain it into a stainless bowl and let sit in ice cold water to cool down faster.
Meanwhile, beat with a hand beater the other 175 ml thickened cream till soft peak Add Prosecco into the cool cream followed by the whipped cream. Mix well. Spoon into the prepared jelly moulds and place in fridge overnight.
The next day just before serving, mix melted butter and sugar well then add cut banana and mix gently coating them. Then cook it on med heat grill pan I add a dollop of oil. Say 5-7 minutes each side so have char dark brown all over and caramelized. Remove from heat. Add in Galliano. Gently toss to mix well. Spoon over next to each panna cotta and serve. Enjoy!!!!.
Note: You can use any fruits or make coulis and decorate with nuts, broken savioardi biscuits. Or add jelly on top.
Adelina Fiorito Pulford original: https://www.facebook.com/Adelinaskitchen/