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Bourbon Plantain Panna Cotta with Crusted Gingersnap Cookies & Cinnamon Coated Ripe Plantain

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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 

Preparation

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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