1 ripe large sweet plantain

1/5 cup raspberries

10 ounces of whole milk ricotta cheese

1 generous teaspoon of green cardamom pods

1 .5 tablespoons maple syrup

vanilla extract: about 1/4 teaspoon

Ground cinnamon

Sweet butter for frying

Mix ricotta cheese with maple syrup, cinnamon, vanilla and cardamom pods. Stir well and refrigerate cream for at least 30 minutes, so the cardamom can thoroughly infuse and perfume the mixture.

Peel the plantain and cut into symmetrical round slices, not too thick. Pan fry lightly in butter in skillet, shaking cinnamon over the fruit while it cooks to a light golden brown on both sides. Flip each slice to make sure it gets golden and soft.

Arrange in glass bowl. Cream on bottom layer, fried plantain in a flower shape and ripe raspberries on top in a cluster at center and along periphery.

Serve and enjoy!