John Myers
Contents
show
Fried, Then Caramelized Plantains with Chili-mango Sorbet
The perfect fried, then caramelized plantains with chili-mango sorbet recipe with a picture and simple step-by-step instructions.
For the mango sorbet:
- 3 Pc. Ripe mango
- 2 Pc. Limes
- 3 tbsp Powdered sugar
- 1 Pc. Chilli pepper
- 150 g Sugar
- 300 ml White wine
For the plantains:
- 5 Pc. Plantains
- 250 g Honey liquid
- 1 Pc. Cinnamon stick
- First, puree the mangoes in a blender, then put them in a large bowl. Squeeze 2 limes and add the juice. Add 3 tablespoons of powdered sugar, then mix well. Bring the white wine with the pitted chilli and the sugar to the boil, then remove the chilli and let it cool down. Mix everything in a large bowl and place in the freezer. Stir every 30 minutes and scrape off the sides. The sorbet is ready to serve after approx. 2 ½ hours.
- Cut into the plantains lengthways and then peel them off. Then cut into slices, put in a mold and season with a little salt. Fry the plantains with a little fat until golden brown with a cinnamon stick and deglaze with sherry if you like. Add honey and caramelize. Serve with the chili mango sorbet.
Facebook Comments