Ingredients
For the Sweet Plantains
- 2 C Big Banana® Sweet Plantain Slices, puréed
For the Base
- 1 quart heavy cream
- ¼ c Knob Creek® Bourbon
- 1 tbsp Cinnamon
- 8 oz Brown Sugar
- 6 sheets Gelatin, bloomed
For the Merengue
- 6 Egg whites
- 1-1/2 C Powdered sugar
Garnishes
- 1 Big Banana® whole baked sweet plantain, sliced into ¼” wheels, tossed in cinnamon sugar
- ½ C Crushed gingersnap cookies
Instructions
Bake the Big Banana® Sweet Plantain Slices
- Keep oven at 375°F (190°C).
- Arrange Big Banana® Sweet Plantain Slices (IQF) in a single layer on a baking sheet.
- Bake for 12–15 minutes, or until lightly golden brown and heated through.
- Serve warm or hold covered in warmer until assembly.
For the Base
- Place cream, plantains, bourbon, cinnamon and brown sugar in a pot.
- Bring to a simmer.
- Place plantain mixture and bloomed gelatin sheets into blender and purée.
- Strain through a fine meshed strainer.
- Reserve.
For the Merengue
- Place egg whites into mixer with powdered sugar.
- Whip until stiff peaks.
Assembly
- Pour 6 oz. of the warm Big Banana® Panna Cotta Mix into 8 individual glasses.
- Place in refrigerator and allow to set for 2-3 hours.
- Pipe the meringue off-center on top of the set panna cotta and torch.
- Sprinkle 1 T. of the crushed gingersnap cookies next to the meringue.
- Place the plantain wheel in front of the torched meringue and serve.
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