I had some vague idea of calling this recipe “Elvis Panna Cotta” (named after the famous flavors of his peanut butter, banana and bacon sandwich) but peanuts aren’t that exciting and the chocolate balances the taste of these beautifully. Sorry, Elvis.
Banana and chocolate is such a classic combination, and bacon and chocolate is such a trendy combination, that I couldn’t resist putting them all together. It really works in panna cotta form.
These aren’t achingly sweet, rather the flavor of the bananas comes through very well and is complemented by the bitter sweetness of the chocolate and the meaty saltiness of the bacon.
- Panna Cotta
- 2 tbsp coconut oil
- 3 cups coconut milk
- 4 ripe bananas
- 2/3 cup honey
- 2 tbsp [url href=”https://heyrachelmarion.com/recommends/gelatin/”]gelatin[/url]
- 8 tbsp of cold water
- [url href=”https://heyrachelmarion.com/recommends/dark-chocolate/”]Dark chocolate[/url] (I used 85% cacao)
- Heat the coconut oil in a large skillet over medium heat, and slice the bananas into 1/2 inch thick rounds.
- Fry the bananas in the coconut oil for approximately five minutes, until they’re mushy and beginning to caramelize.
- Remove the skillet from the heat, and pour in the coconut milk and honey. Stir gently, allow to cool enough to blend.
- Measure the gelatin into a small bowl. Pour over the 8 tbsp cold water, and mix gently. Allow to stand 5 minutes, until solid.
- Puree the banana mixture until completely smooth. Transfer to a medium mixing bowl, and stir the gelatin in until combined. Measure into serving cups, then refrigerate for several hours or overnight (until firm).
- Garnish with thinly sliced fresh banana, bits of cooked bacon and a drizzle of melted dark chocolate.