Paletas De Plátano Rostizado Recipes

PALETAS DE PLáTANO ROSTIZADO

Steps:

• Preheat the oven to 400°F. Wrap the bananas (with their skins still on) in foil individually. Roast until cooked through and soft (use tongs to test), about 30 minutes for bananas and 40 minutes for plantains.
• Let sit just until cool enough to handle. Put the flesh in a bowl, discard the peels, and mash the flesh lightly with a fork. Add the brown sugar and granulated sugar and stir until the sugars have dissolved.
• Put the banana mixture in a blender. Add the milk, cream, vanilla, lemon juice, cinnamon, salt, and rum and blend until smooth. Let cool slightly, then refrigerate until completely chilled.
• If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer's instructions.

PALETAS DE PLáTANO PARA HALLOWEEN

Steps:

• Corta las bananas por la mitad a lo ancho. Inserta el palito para paleta en el extremo de cada mitad de banana. Colócalas en una bandeja y cúbrelas. Congélalas durante 3 horas o hasta que estén firmes.
• Calienta el chocolate y la mantequilla en un tazón pequeño, apto para microondas, a potencia ALTA durante 1-1/2 ó 2 minutos, o hasta que el chocolate esté casi derretido; revuelve después de cada minuto. Luego, revuelve el chocolate hasta que esté completamente derretido. Viértelo en vaso alto.
• Baña las bananas congeladas en la mezcla de chocolate, volteándolas para cubrirlas parejamente. Rebózalas inmediatamente en el granillo. Colócalas sobre una bandeja forrada con papel. Sírvelas inmediatamente. Cubre las paletas restantes y guárdalas en el congelador.

RELLENITOS DE PLATANO

Steps:

• Place the plantains in water to cover in a large pot. Bring to a boil, then reduce heat and simmer until tender, 15 minutes. Drain and mash.
• In a small saucepan over low heat, heat the refried beans. Stir in the sugar and salt. Remove from heat.
• To make the rellenitos, form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball.
• Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C), or until a small amount of batter sizzles and browns in the oil. Fry rellenitos in oil until browned. Drain on paper towels.