Note: in order for your panna cotta to properly set – it is necessary to prepare this recipe a few hours in advance.
To make the panna cotta- peel and roughly chop the bananas. Place in a saucepan with 100g of sugar, the coconut cream and the milk. Place the saucepan over a low heat for 15 minutes to infuse the flavours, don’t bring to the boil. Mix the gelatin through the coconut cream mix then strain into a pouring jug. Lightly oil 6 dariole moulds and pour in the panna cotta mix. Refrigerate for 2-3 hours until set.
For the praline- roughly chop the nuts and place onto a sheet of baking paper on a tray. Place the sugar into a clean pan with a splash of water over a medium heat and cook until a caramel forms. Pour the hot caramel over the nuts and allow to cool. Once the caramel is hard, break it up and mix with a food processor into a fine praline.
Cut the remaining two bananas in half, then in half lengthways. Place onto a tray, flat side up and sprinkle with caster sugar. Use a blowtorch to flame the sugar to form a golden caramel crust.
To serve, place one panna cotta onto each plate and scatter around some praline. Finish with the caramelised banana and garnish with some fresh blueberries.
1 punnet blueberries
400ml coconut cream
100g caster sugar
3 leaves gelatine, soaked
250g caster sugar
½ cup unsalted peanuts