Plantains With Crema Espesa Thick Cream Food

PLANTAINS WITH CREMA ESPESA (THICK CREAM)

Plantains With Crema Espesa (Thick Cream) image

These plantains are a nice change for a sweet dessert. You can get plantains in a South American market if they are not readily available in your grocery store. This is tasty & delicious and they don't get mushy! Source Better Homes & Gardens. Recipe does not include the passive time for the Crema Espesa - that is 24 to 30 hours for the cream to be made.

Provided by Manami

Categories Dessert

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

Ingredients

2 medium ripe plantains or 4 medium firm bananas
3 tablespoons margarine (unsalted) or 3 tablespoons butter (unsalted)
1/4 cup packed brown sugar
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
2 tablespoons toasted chopped pecans or 2 tablespoons slivered almonds
1 cup whipping cream (not ultra-pasteurized)
2 tablespoons buttermilk

Steps:

Peel and bias-slice plantains or bananas into 1/2-inch thick slices (about 2 cups).
Melt margarine or butter in a large skillet.
Add plantains or bananas to melted margarine or butter.
Heat about 5 minutes for plantains (2 minutes for bananas) or just until warm & tender; gently stirring occasionally.
Sprinkle with brown sugar. Stir gently until sugar melts.
Carefully stir in vanilla & cinnamon.
Sprinkle with nuts.
Serve immediately with Crema Espesa.
Crema Espesa:.
In a small saucepan heat whipping cream over low heat until warm (90 degreesF to 100 degreesF).
Pour the cream into a small bowl; stir in the buttermilk.
Cover & let the mixture stand at room temperature for 24 to 30 hours. DO NOT STIR or until the mixture is thickened.
Store in a covered container in the refrigerator for up to a week.
Stir before serving.

Nutrition Facts : Calories 498.2, Fat 36, SaturatedFat 16.1, Cholesterol 81.8, Sodium 137.8, Carbohydrate 45.4, Fiber 2.8, Sugar 27.6, Protein 3.4

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