Mango & Sweet Plantain
on Vanilla Stick & Saffron Sauce
Ingredients (serves:
4)
12 oz White Toque Plantains
12 oz White Toque Mango Chunks 4 Vanilla Beans
Vanilla Sticks
8 oz Milk
1.7 oz Sugar
3 Egg Yolks
Butter
Saffron
Method
Cut the vanilla bean in half (length wise). Remove the vanilla seed
and set aside for the sauce. Dry the vanilla beans in the oven at 150
˚F
for one hour.
Cut the plantains in 6 to 8 pieces and put them on the vanilla stick
alternating with the mango chunks.
Bring the milk to a boil with some of the vanilla seeds. Mix the egg
yolk and sugar with a whisk and poor over the milk. Cook on the stove
until creamy in texture, but do not boil. Infuse a few saffron pistil
and let cool.
In a frying pan, sauté the fruit brochette on each side with
some butter.
Place two brochette on a plate and the sauce around it.
