Plantain purée with caramel

Ingredients (serves 2)

  • 400 g tin of sweetened condensed milk
  • 200 g plantains, fully ripe
  • Juice and zest of 1 lemon

How it is done

Place tin of condensed milk in a pan and cover with water. Bring to the boil and simmer for 2 hours to caramelise the milk. Important: Keep topping up water to keep can covered at all times. Bake plantains in their skins at 160°C for about 15 – 20 min. Finely purée the cooked plantain flesh, caramel, lemon zest and juice. Press through a sieve and chill before serving.

Preparation: 2 hours

Difficulty level: very easy




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