Ingredients (serves 2)
- 300 g cream
- 80 g milk chocolate couverture
- 150 g plantains, fully ripe
- 2 tsp vanilla sugar
- 1 pinch salt, 1 generous pinch ginger
- A little cinnamon, seedless chilli pepper
How it is done
Bake plantains in their skins for 20 min. Mix cream with spices, salt and vanilla sugar and bring to the boil. Add grated couverture, finely purée with the hot plantain flesh, press through a sieve and chill for 8 hours. For a fluffier mousse, whip in the cream.
Preparation: 30 mins.
Difficulty level: very easy