…an Amarula Panna Cotta with Honeycomb and Banana Ice Cream!

by jabulani

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We always love treating our guests to something sweet, especially with local flavours and ingredients included. So that you can try a little South African sweetness of your own back home, we will be sharing a few Amarula-inspired recipes with you over the next few months.

Our first recipe for your delight is…

…an Amarula Panna Cotta with Honeycomb and Banana Ice Cream!

Amarula-inspired Recipe by Chef Nerissa from the Jabulani Kitchen.

Amarula Panna Cotta

  • 1.5l  cream
  • 500ml Amarula
  • 12 leaves gelatine
  • 2 vanilla bean pods
  • 50g castor sugar
  • Method:


Heat cream and Amarula to a boiling point, add vanilla and castor sugar. Melt the gelatine leaves and add while the mixture is still above 40°C. Set in desired moulds or ramekins and chill in fridge till set.


  • 400 g castor sugar
  • 100 ml honey
  • 2 tbsp liquid glucose
  • 1,5 tsp bicarbonate of soda


Boil sugar and honey with 100 ml water and take to 160°C, add the bicarb and whisk quickly. Immediately pour into a greaseproof tray and allow to set. Break into crumbles.

Banana Ice Cream

  • 200 g egg yolks (approximately 10 egg yolks)
  • 1 l cream
  • 800 g banana
  • 250 g treacle sugar


Cream yolks till pale.  In a double boiler, bring the cream to the boil. Remove from heat and temper with the yolks.  Roast the bananas, sprinkled with treacle sugar in the oven at 180°C till caramelised. Blend, pass through a sieve and cool. Add to the cream egg mix and churn. Freeze until required.

Vanilla Marshmallow

  • 250 g Sugar
  • 125 ml Water
  • 1 Vanilla Pod
  • 8 Gelatine sheets


Soak gelatine leaves in cold water. Combine sugar, water and vanilla in a medium-sized pot and heat un until all the sugar is dissolved and the mixture starts to boil and remove from the heat. Put you sugar mixture in a mixing bowl and whisk at medium speed for 5 min, then add you soaked gelatine to the mixture and whisk at a high speed until it had tripled in size. At this point, the mixture should look like a Meringue. Then spray a container with non-stick spray and put the mixture in the container. Put in the fridge for 4-5 hours.

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