Banana Cream with Brandy Raisin Sauce



For the pannacotta:
180 gms. sugar
480 gms. heavy cream
240 ml. Milk
220 gms. banana puree
5 ml. Vanilla flavoring
10 gms. powdered gelatin

For the brandy raisins sauce:
110 gms. sugar
30 ml. Water
5 ml. calamansi
60 ml. cream
75 gms. California Raisins
60 ml. brandy
15 gms. butter

For the garnish:
50 gms. bananas, sliced, for each pannacotta


Step 1

To prepare the pannacotta: Bloom the gelatin in cold milk. Set aside for 5 minutes.

Step 2

Scald the cream and add the banana puree and vanilla flavoring. Add the gelatin to the warm cream mixture and stir until fully dissolved. Strain and pour into molds. Refrigerate for 4 hours or until set.

Step 3

To prepare the sauce: In a saucepan, combine water, calamansi and sugar and cook until medium caramel. Add the butter and stir until combined. Then stir in the cream. Add the California Raisins, soaked in brandy. To assemble: Unmold the pannacotta. Garnish with sliced bananas. Pour brandy raisin sauce over bananas. Serves 10.

Recipe Type:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Chocolate Cookie Balls

  • Souffle Glace

  • Chocolate Temaki

  • Choco Mallow Mousse

  • Pili-Honey Bliss