El Torito’s Banana Loca Tropical Recipe
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Restaurant Recipes from Razzle Dazzle Recipes

 

El Torito’s Banana Loca Tropical

2 baked plantains
6 tablespoons butter, softened
6 tablespoons brown sugar
6 teaspoons toasted coconut
18 ounces Häagen-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

    
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