Prosecco panna cotta with caramelized bananas, papayas and cream

Since my last Prosecco Panna Cotta with caramelized banana recreated from Adelina Fiorito Pulford, a food blogger on Facebook. I have taken it up to the next level in technique, as Natalie Jones, another food blogger on Facebook said try it. I am scare of doing it. But out of curiosity, eager to know what the taste like. I did it.

In this panna cotta, I have added cinnamon, and nutmeg together with soft brown sugar, to coat the bananas. Leave to sit about 20 minutes for bananas to be sticky. Then come the part that I am scare to do flambe. Phew!!! fire on pan. I got a pail of water by the side and a wok cover to put out flames just in case.

Do this flambe if you are confident. I have seen some wine flambe, maybe next cooking will try using red wine. For now, I will just enjoy my 1 st flambe dessert. Anyway, the panna cotta is absolute delicious serve with flambe caramelized bananas with spices, fresh papayas and whipped cream. Let’s cook!!!!


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

Caramelised banana

4 bananas, peel skins, cut lengthwise and then cross-way
4 strips of papaya, cut into cubes
2 Tbs butter, melted
3 Tbs brown sugar
2 Tsp cinnamon powder
a pinch of nutmeg powder
4 Tbs Galiano liqueur or any liqueur
whipped cream, bought


One day in advance make panna cotta

Grease oil on 2 glasses 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 sugar and spices to coat the bananas. Leave to sit in a dish with sugar and spices about 20 minutes for banana to be sticky. Then heat grill pan on medium heat, add butter to it until its sizzle. It’s time to add bananas quickly; flat side down first, and caramelize. Flip and continue. Just before completely done, remove pan from heat before adding Galiano. Pour Galiano. Warm for a few seconds without stirring, carefully tilt the pan so Galiano ignites – flambe. Give a gently swirl to reduce the flames. Remove from hob.

Let it to cool about 7 minutes. While it’s cooling down; bring out panna cotta glasses from fridge. Spoon caramelized bananas flambe and sauce on top of each panna cotta and add some papayas cubes followed by squired whipped cream. Serve and enjoy!!!!

Note: You can use any fruits or make coulis and decorate with nuts, broken savioardi biscuits. Or add jelly on top. You don’t have to flambe it if you don’t want to. Just icing writing will do.

Use extreme caution when igniting alcohol. Remove the pan from heat always remember before adding alcohol. Pour alcohol into pan and carefully ignite with a match or click lighter id stove is hot plate (if using an electric stove, hold a lit match near the sauce to ignite it). Return pan to heat and give a gentle swirl to reduce the flames. Or, use wok cover to cover to stop the flames.