Ingredients:
2 baked plantains
6 tablespoons butter, softened
6 tablespoons brown sugar
6 teaspoon 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.
Directions:
Cut plantains into 1/4-inch slices on an angle. Lightly sauté
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 Sweet
Tortilla Strips over plantains and ice cream. Pipe whipped cream onto
left side of ice cream, and garnish with mint. Sprinkle powdered
sugar over entire plate. Serve with Cajeta-Rum Sauce
Yield: 6 servings
Ingredients:
Cajeta-Rum Sauce
6 fluid ounces Cajeta, see note
1/2 teaspoon lime juice
1 ounce or 2 tablespoons milk
1 teaspoon rum
Directions:
Cook's Note: Cajeta is a type of Mexican caramel sauce and can be
found in most Mexican markets.
Place ingredients in saucepan and heat over low flame, stirring
constantly, until hot.
Yield: 6 servings
Ingredients:
Sweet Tortilla Strips
3 (6-inch) flour tortillas
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
Directions:
Slice tortillas into 3 x 1/8-inch strips and deep fry until crisp and
golden brown, approximately 45 seconds. Drain well and sprinkle with
sugar and cinnamon.
Yield: 6 servings
2 baked plantains
6 tablespoons butter, softened
6 tablespoons brown sugar
6 teaspoon 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.
Directions:
Cut plantains into 1/4-inch slices on an angle. Lightly sauté
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 Sweet
Tortilla Strips over plantains and ice cream. Pipe whipped cream onto
left side of ice cream, and garnish with mint. Sprinkle powdered
sugar over entire plate. Serve with Cajeta-Rum Sauce
Yield: 6 servings
Ingredients:
Cajeta-Rum Sauce
6 fluid ounces Cajeta, see note
1/2 teaspoon lime juice
1 ounce or 2 tablespoons milk
1 teaspoon rum
Directions:
Cook's Note: Cajeta is a type of Mexican caramel sauce and can be
found in most Mexican markets.
Place ingredients in saucepan and heat over low flame, stirring
constantly, until hot.
Yield: 6 servings
Ingredients:
Sweet Tortilla Strips
3 (6-inch) flour tortillas
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
Directions:
Slice tortillas into 3 x 1/8-inch strips and deep fry until crisp and
golden brown, approximately 45 seconds. Drain well and sprinkle with
sugar and cinnamon.
Yield: 6 servings
Recipe Type: Authentic
Author: Executive Chef Pepe Lopez
Restaurant: El Torito Mexican Restaurant & Bar
Source: http://groups.yahoo.com/group/world-famous-recipes/message/6331