| Kolatin Chocolate-Banana Panna Cotta |
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By Susie Fishbein
Panna Cotta, a traditional Italian custard has grown in popularity in recent years. This luscious version has no eggs, just a deep chocolatey cream. So go ahead and pamper your guest with this simple, easy-to prepare rich dessert. No one will guess that it is kind to your waist-line as well, so get your chocolate fix here, with no guilt. For really intense banana flavor make sure you are using a very ripe, almost brown banana and make sure your chocolate is a good quality. Ingredients: 2 1/2 teaspoons Kolatin unflavored gelatin Directions: In a small sauce pot, sprinkle the Kolatin gelatin over 1/4 cup whipped topping or cream. Let stand until the gelatin is translucent, about 5 minutes. Heat the Kolatin over medium low heat just until it is dissolved, about 1-2 minutes. Scrape sides as needed. In a large sauce pot, whisk the remaining 1 1/4 cups liquid topping or cream, cocoa powder, and sugar. Heat just until the sugar and cocoa powder are dissolved and whisked in. Add the dissolved Kolatin. Mix thoroughly while simmering for 1-2 minutes. Notes: Yield: 4 servings |
