Salted Banana Caramel Panna Cotta (D. Leibovitz)

By Texaschef11

Ingredients

• 3 T cold water
• 1 pkg. Knox gelatin
• 1/3 cup water
• 1/3 cup sugar
• 1/2 tsp salt
• 1 ripe banana, pureed/mashed very well (I used a small potato ricer)
• 1 cup heavy cream
• 1 cup 2 % milk
• 1 tsp vanilla
• 2-3 tsp dark rum (optional)
• 5 chocolate cookie wafers, crushed*

Preparation

Step 1

* In a medium sized bowl, sprinkle gelatin over cold water and let sit sit for 5-10 min.
* In a heavy saucepan, gently swirl together 1/3 cup water and sugar. Bring to boil over medium-high heat without stirring
* When mixture turns a deep amber color, remove from heat and quickly whisk in 1 cup heavy cream.
* Return to medium-high heat and, whisking constantly to dissolve any remaining bits of caramel, bring cream and caramel mixture just to boil.
* Immediately remove from heat to stir in milk, banana and salt.
* This time, heat until very hot, but do not boil.
* Carefully pour hot liquid over gelatin mixture and stir until gelatin is completely dissolved.
* Stir in vanilla and rum.
* Divide evenly into 4 small serving dishes (custard cups, wine goblets, pretty jars, etc.).
* Chill until firm, about 4 hours or up to 24 hours.
* Just before serving, top with ground cookies or cake crumbs

*BAKERS NOTE: 'I happened to have leftover dark chocolate cake (just the bits that I'd cut off when leveling and torting the cake) in my freezer. I whirled it in the food processor to grind it up and it worked beautifully. So don't throw away (READ: waste) all of the extra bits of cake when you cut them off to make layer cakes! Put them in a ziploc and throw them in a freezer for cooking inspiration on another day!'