Banana Pudding Panna Cotta with Vanilla Wafer Crust and Nutella Whipped Cream

By Texaschef11

Ingredients

• For the Vanilla Wafer Crust:
• 2 cups crushed Vanilla Wafer Cookies
• 1/4 ¼ cup unsalted butter, melted
• 1/4 ¼ cup granulated sugar

Preparation

Step 1

Preheat oven to 350F.
Mix all the ingredients together.
Equally divide among 4 (4-inch diameter) mini spring form pans. Press to form a crust on the bottom of each pan.
Bake for 10 minutes, set aside to cool.

For the Panna Cotta:
2 eggs, beaten
2 ½ cups whole milk, divided
2 SUPER ripe bananas (like the kind you would use for banana bread)
½ cup granulated sugar
1 heaping TBSP cornstarch
Pinch of salt
½ tsp. vanilla extract
1 TBSP unsalted butter
2 tsp. unflavored gelatin

The night before you make this smash bananas and place them in an air tight container along with 2 cups of milk. Let sit for at least 12 hours. Remove banana pieces from milk, and strain into a measuring cup. Yes, the bananas will be brown, that’s okay, get over it. :)
In a double boiler over simmering water, combine eggs, banana infused milk, sugar, cornstarch and salt.
Stir constantly and cook until thick, 10 to 15 minutes
Remove from heat and stir in vanilla and butter.
Stir in the extra ½ cup of milk and gelatin. Whisk until fully incorporated and gelatin has dissolved.
Evenly distribute the panna cotta among the 4 (4-inch diameter) prepared crusts.
Let set up in refrigerator for at least 6 hours, covered with plastic wrap.

Nutella Whipped Cream
1 cup heavy whipping cream
2 TBSP Nutella
2 TBSP powdered sugar.
Whip the cream on high using beaters or a stand mixer. Once it starts to form stiff peaks add the sugar and the Nutella. Beat until fully combined.
Pipe Nutella Whipped Cream on top of dessert and add a banana for flair.