Roasted plantain with pistachio ice cream & salted pistachio brittle

Indulge in a delightful fusion of flavors and textures with Roasted Plantain topped with Pistachio Ice Cream and Salted Pistachio Brittle. This dessert features perfectly roasted plantains, which are caramelized to enhance their natural sweetness and flavor. The creamy, nutty pistachio ice cream adds a rich and refreshing contrast, while the salted pistachio brittle provides a satisfying crunch and a touch of saltiness. Together, these elements create a harmonious dessert that is both comforting and sophisticated, perfect for impressing guests or treating yourself.

Ingredients:

For the Roasted Plantains:

• 2 ripe plantains (yellow with some black spots)
• 2 tablespoons coconut oil (or butter)
• 1 tablespoon brown sugar (optional)
• Pinch of salt

For the Pistachio Ice Cream:

• 1 cup unsalted pistachios (shelled)
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 large egg yolks

For the Salted Pistachio Brittle:

• 1 cup granulated sugar
• 1/4 cup water
• 1 cup unsalted pistachios (chopped)
• 1/2 teaspoon salt
• 1 tablespoon unsalted butter (for greasing)

Directions:

Step 1: Prepare the Pistachio Ice Cream

1. Soak the Pistachios: In a bowl, soak the pistachios in water for at least 4 hours or overnight. Drain and rinse.
2. Blend: In a blender or food processor, combine the soaked pistachios, heavy cream, whole milk, sugar, vanilla extract, and salt. Blend until smooth.
3. Cook the Mixture: In a saucepan over medium heat, whisk the egg yolks. Gradually add the pistachio mixture, stirring constantly until it thickens slightly (about 5-7 minutes). Do not let it boil.
4. Chill: Remove from heat and let it cool. Transfer to a container and refrigerate for at least 4 hours or until completely chilled.
5. Churn: Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.

Step 2: Roast the Plantains

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Plantains: Peel the plantains and slice them in half lengthwise. Place them on a baking sheet lined with parchment paper.
3. Add Coconut Oil: Brush the plantains with melted coconut oil and sprinkle with brown sugar and a pinch of salt.
4. Roast: Roast in the preheated oven for about 20-25 minutes, or until they are golden brown and caramelized, flipping halfway through.

Step 3: Make the Salted Pistachio Brittle

1. Prepare the Baking Sheet: Grease a baking sheet with butter or line it with parchment paper.
2. Cook the Sugar: In a saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a golden amber color (about 8-10 minutes).
3. Add Pistachios: Remove from heat and quickly stir in the chopped pistachios and salt.
4. Spread the Mixture: Pour the mixture onto the prepared baking sheet and spread it out evenly. Let it cool completely until hardened.
5. Break into Pieces: Once cooled, break the brittle into shards.

Step 4: Assemble and Serve

1. Plate the Dish: Place a roasted plantain half on each plate. Top with a generous scoop of pistachio ice cream.
2. Garnish: Add pieces of salted pistachio brittle on top or around the plantain and ice cream.
3. Enjoy: Serve immediately and enjoy this tropical-inspired dessert!

This dessert is a perfect blend of warm and cold, sweet and salty, making it a delightful treat for any occasion!