El Torito�s Banana Loca Tropical
2 baked plantains
6 tablespoons butter, softened
6 tablespoons brown sugar
6 teaspoons toasted coconut
18 ounces H�agen-Dazs Dulce de Leche ice cream
6 ounces warmed Cajeta Rum Sauce, see recipe
3 ounces or about 1/2 cup sweet tortilla chips, see recipe
1 1/2 ounces or 3 tablespoons whipped cream
6 mint sprigs
Powdered sugar, as needed
Cook�s Notes: Baked plantains are often available in Mexican or
Latin American markets. Raw plantains can be substituted; just make
sure they are completely cooked.
Cut plantains into 1/4-inch slices on an angle. Lightly saute
plantains with butter and brown sugar; do not allow to get too
mushy.
Spread plantains over center of plate, sprinkle with 1 teaspoon
coconut and top with about 1/2 cup of ice cream. Mound a few
tortilla strips over plantains and ice cream. Pipe whipped cream
onto left side of ice cream & garnish with mint. Sprinkle powdered
sugar over entire plate.
Yield: 6 servings
Source: Executive chef Pepe Lopez, El Torito
Mexican restaurants |