
Plantain Ice Cream Sundae
- Cooking and Prep: 40 m
- Serves: 6
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Contains:
Ingredients (9)
Ice Cream Sundae
Plantains
Start Cooking
Prepare the Plantain Ice Cream Sundae
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Prepare plantain slices as per recipe.
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Plate the plantains with a scoop of ice cream. Drizzle with honey or maple syrup and sprinkle sliced almonds. Garnish with a sprig of mint, and serve.
For Sautéing the Plantains
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With a small sharp knife, trim ends of plantains and halve crosswise. Cut a lengthwise slit through skin along inside curve. Beginning in center of slit, pry skin from plantain and slice diagonally into one-inch pieces.
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Heat 1/4 cup oil in a large skillet over medium-high heat. Carefully place one plantain piece in oil. If it bubbles vigorously, the oil is ready.
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Working in batches, cook plantains, turning once, until beginning to brown, one to two minutes each side.
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Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, six to eight minutes.
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Transfer to a paper towel-lined sheet tray. Season with salt and/or sugar, if desired. Serve warm.
For Frying the Plantains
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With a small sharp knife, cut ends from each plantain and halve crosswise. Cut a lengthwise slit through skin along inside curve. Beginning in center of slit, pry skin from plantain and with a rippled blade of a mandoline or decorating knife cut flesh crosswise
into 1/8-inch-thick slices -
In a deep fryer or large, deep skillet heat one and 1/2 inches oil to 375 degrees Fahrenheit on a deep-fat thermometer and fry 12 to 15 plantain slices at a time, turning them after two to three minutes or golden, transferring as fried with a skimmer or slotted spoon to paper towel to drain.
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Season plantains with salt. (Plantain slices should be slightly crisp on outside but soft on inside.) Best if served immediately; however, may be made one day in advance, cooled completely and kept in an airtight container.
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Reheat plantain slices on a rack in a shallow baking pan in a preheated oven at 350 degrees Fahrenheit for five minutes or until heated through.
Credits
Photography by Heather Winters
Pesach program by Leah Reiss and Dov Osina of Regal Retreats