Preparation

Pour cold water over 15 g of gelatin and leave to soak. Bring the 500 g of cream with sugar to a boil, and add the gelatin and bananas. Blend together and pour into glass dishes.

Pour water over 10 g of gelatin and leave to soak. Whip the 500 g of cream and mix with the coconut flavoured filling Lauretta. Warm up the gelatin. Pour it over the whipped cream and pipe it over the panna cotta. Decorate with fruit as desired.