Chef Pamela created this wonderful recipe with her students! We hope you enjoy 🙂
Plantain Paradise with Ricotta Cardamom Cream
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
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!