Ashleigh’s Caramelized Plantains with Frozen Rice Milk

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The sensations of hot and cold and textures like creamy and crunchy make this fun dessert feel a lot like Japanese kakigori. A sprinkle of chai masala and ground Bindu black mustard rounds things out making it feel super decadent.

Ingredients

For frozen rice milk

3 cups plain rice milk
3 tablespoons honey
Juice of 1 lemon

For plantains & assembly

4 ripened plantains, peeled and sliced into thirds
4 tablespoons unsalted butter
Juice and zest of 3 lemons
¼ cup brown sugar, packed
½ teaspoon Chai Masala
¼ teaspoon Bindu Black Mustard, ground
¼ teaspoon flaky salt
Garnish with mint

Methods

For the frozen rice milk

In a large mixing bowl, slowly whisk honey into rice milk. Freeze mixture in a shallow glass dish, stirring and scraping with a fork every 30 minutes, until firm but not frozen solid, about 2-3 hours. Keep in glass dish until ready to use.

For the plantains and assembly

Place the brown sugar, lemon juice, and lemon zest in a small pot over low heat. Whisk to combine and simmer, stirring occasionally, until the sugar dissolves and the mixture begins to thicken, about 10 minutes.

While the sugar simmers, prepare the plantains. Melt butter in a sauté pan over medium high heat. Add plantains and cook until golde on both sides, about 2 to 3 minutes per side. Pour brown sugar mixture over and carefully stir as to not smash plantains.

To serve, add a few pieces of plantain in a bowl with a spoonful of warm caramel sauce. Finish each bowl with a generous helping of frozen rice milk and a little sprinkle of chai masala, black mustard seed and flaky salt. Top with torn mint.