Roasted Banana-Porter Panna Cotta

3 large bananas, peeled
 and halved

2 teaspoons fresh lemon juice

1/4 cup porter beer (or liquid of your choice: water, rum, Amaretto)

1 envelope unflavored gelatin

1 -3/4 cups heavy cream

1/8 cup sugar
 (The next time I make, I will leave out the sugar, as the caramelizing of the banana provides more than enough sweetness)

1 teaspoon vanilla extract

1/4 teaspoon apple pie spice (cinnamon and nutmeg are good substitutes too)


  1. Preheat oven to 350 degrees.
  2. Place bananas on lined sheet pan and roast for 10-15 minutes, until soft.
  3. Puree the bananas and lemon juice in a food processor.
  4. Bloom the gelatin in the small bowl containing the liquid of your choice.  Let sit for 5 minutes.
  5. Bring the cream and sugar (if using) to a simmer in a medium saucepan until sugar dissolves, stirring occasionally.
  6. Remove from heat and whisk in the gelatin mixture until dissolved.
  7. Whisk in the banana puree, vanilla, and spice.
  8. Pour into greased ramekins, cover with plastic wrap and refrigerate at least four hours.
  9. Turn out onto dessert plates for service, or just eat right out of the dish!

Serves 5-6, depending on size of serving dish.