Inspired by her upbringing in Mexico, Chef Ana de Anda shares a family favorite dessert using MIC Food Big Banana® Ripe Plantain Mash to make a Plantain and Cajeta dessert in honor of #HispanicHeritageMonth ✨
by Chef Ana de Anda
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with MIC Food.
Connect with MIC Food’s corporate chef here.
Plantain Curd
INGREDIENTS
- 3 ea. Eggs
- 48 g. Butter (melted)
- 25 g. Lemon juice
- 250 g. Sugar
- 450 g. Ripe plantain mash
- 2.5 ea. Gelatin sheets
METHOD
- Blend plantain mash, sugar, juice, butter and eggs in a blender.
- Bloom gelatin in cold water.
- Cook until thick.
- Whisk in gelatin until incorporated.
- Strain and let cool.
Tart Dough
INGREDIENTS
- 228 g. Butter
- 170 g. Powder Sugar
- 34 g. Semolina
- 4 g. Salt
- 95 g. Eggs
- 443 g. AP Flour
METHOD
- Mix all dry ingredients in a stand mixer.
- Slowly add cubed butter until it comes together.
- Place in fridge to set before rolling out and lining tart molds.
Plantain Mousse
INGREDIENTS
- 159 g. Ripe Plantain Mash
- 38 g. Powder Sugar
- 2 ea. Gelatin sheets
- 159 g. Cream
METHOD
- In a pot heat ripe plantain mash and powder sugar.
- Bloom gelatin sheets in cold water.
- Once it cools, add gelatin to plantain mash and strain puree.
- Whip cream to medium peaks.
- Gently fold the puree and cream in 3 stages until incorporated.
- Let set in the fridge.
Fill the baked tart shells with the plantain cremeux, followed by alternating lines of plantain mousse and cajeta. Top off with caramelized pecans and gold.
