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Honeyed Plantain with Fresh Whipped Cream
Ingredients:
- 1C heavy whipping cream
- 3 oz. marshmallow cream
- 1/2t pure vanilla extract
For the plantain
- 4 each plantains, medium size with some black on the peel
- 2C water
- 2C piloncillo (if unavailable, substitute dark brown sugar)
- 1 each 3″ piece cinnamon stick
Getting it done:
- In a chilled mixing bowl, whip cream till frothy. Add extract and marshmallow cream and whip to soft peaks. Refrigerate.
For the plantain
- Peel plantain and cut on the bias in inch thick slices and set aside. In a medium sauce pan, mix the water, sugar and cinnamon stick. Mix and bring to a boil. When sugar is dissolved, add the plantains and lower the heat to a soft simmer. Simmer for 20-30 minutes. Cook until plantains are tender. If the syrup is not as thick as you would like it, remove the plantains with a slotted spoon and continue to cook to thickness desired. If it is too thick add a little water to adjust. For service, spoon plantains into small bowls and top with syrup and soft whipped cream.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
Corporate and Campus Restaurants | Fine Arts and Distinctive Community Dining | Exceptional Catering