Cody Curl is chef de cuisine at the Sazerac Restaurant, located inside The Roosevelt New Orleans, a Waldorf Astoria hotel. With nearly 10 years in the food and beverage industry, Curl honed his skills at the Hilton Dallas Lincoln Center by starting out as a line cook and moving up in the ranks to senior sous chef prior to arriving in New Orleans. Join Cody each week as he shares some of his favorite winter recipes.
The Sazerac Restaurant is located inside the historic Roosevelt New Orleans Hotel, just off the grand lobby. Lunch is served from 11 a.m. to 2 p.m. Monday through Saturday, and dinner is served from 5:30 p.m. to 10 p.m. Thursday through Saturday. Reservations can be made by calling (504) 648-5486.
Roasted Banana Panna Cotta
New Orleans grandmothers will welcome the new twist on bananas as dessert, and children of all ages will respond with joy.
•3 large ripe bananas, peeled
•2 teaspoons fresh lemon juice
•1/4 cup banana-flavored liqueur or water
•1 envelope unflavored gelatin
• 1 -3/4 cups heavy cream
• 1/4 cup sugar
•1 teaspoon vanilla extract
•1/4 teaspoon ground nutmeg
•Pre heat oven to 350 degrees.
•Place bananas on greased sheet pan and roast until soft.
•Puree the bananas in a blender or food processor.
•Measure 1-2/3 cups of banana puree and place in a bowl.
•Stir in lemon juice and set aside.
•Place banana liqueur in a small bowl.
•Add the gelatin and allow to sit for 5 minutes for the gelatin to soften.
•Bring the cream and sugar to a simmer in a medium saucepan.
•Stir until the sugar dissolves.
•Remove from heat.
•Whisk in the gelatin mixture until dissolved.
•Whisk in the banana puree, vanilla, and nutmeg until blended.
•Pour into greased muffin tins, cover with plastic wrap and refrigerate 4 hours or overnight.
•Unmold onto dessert plates.