For an elevated banana split, try this nutty panna cotta
“Dessert” is not French for “butter, sugar, and cream,” but as far as most people are concerned, it could be. For centuries, the word itself conjured images of sweet macarons, decadent custards, buttery cakes, and pictureperfect pies. But there must be a healthier way to make dessert, right?
With its sweet, salty, and creamy components, this panna cotta dessert is a dish you can feel good about serving and good about eating. It also happens to include that all-time favorite flavor combination of banana, chocolate, and pecans, which basically makes this a banana split.
You will recognize the components of this dish, but set aside your expectations. Most panna cottas you’ve enjoyed have likely contained cream, eggs, and plenty of added sugar. This recipe contains none of those things, and while the result is shockingly delicious (no cream!), it won’t behave like other panna cottas in terms of texture and your ability to unmold it. We’ve given you some handling advice in the recipe.
We’ve plated ours like a snazzy restaurant dessert, but there’s no pressure for you to do the same. You can serve this dish like a classic ice cream sundae, if you’d like. Then, start experimenting.
This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York. Makes 12 servings 4 bananas 11⁄2 cups unsweetened shredded coconut, toasted 1 tablespoon lime juice 1 tablespoon dark rum (optional) Place the bananas, coconut, lime juice, and rum (if using) in a blender and purée until smooth. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to a covered container and freeze until needed. This sorbet should be made as closely to serving as possible. Due to its lower sugar content, it will become icy after about 2 hours.