Banana panna cotta with coconut cream cloud


500 g 30% cream
50 g sugar
15 g gelatin
150 g bananas

500 g 30% cream
10 g gelatin
250 g coconut filling Lauretta



Pour cold water over 15 g of gelatin and leave to soak. Bring the 500 g of cream with sugar to a boil, and add the gelatin and bananas. Blend together and pour into glass dishes.

Pour water over 10 g of gelatin and leave to soak. Whip the 500 g of cream and mix with the coconut flavoured filling Lauretta. Warm up the gelatin. Pour it over the whipped cream and pipe it over the panna cotta. Decorate with fruit as desired.

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