150 g of plantain
18 ripe bananas
1 cinnamon stick
1 package of fresh wonton wrappers ( Harumaki )
2 egg whites, beaten
10 g of butter
Tangerine Sorbet
480 ml of concentrated tangerine pulp
900 ml of water
3 egg whites
150 g of plantain
18 ripe bananas
1 cinnamon stick
1 package of fresh wonton wrappers ( Harumaki )
2 egg whites, beaten
10 g of butter
Tangerine Sorbet
480 ml of concentrated tangerine pulp
900 ml of water
3 egg whites
Heat a skillet over low heat and caramelize the plantain
Add the bananas, cut into small pieces, and a cinnamon stick
Stir until the banana is tender
Remove from heat and refrigerate
Cut the wonton wrappers into 7.5 cm squares
Fill the wrappers with the banana mixture and fold to resemble ravioli
Dip the edges in beaten egg whites to seal the filling
Arrange the ravioli on a baking sheet lined with butter
Bake at 180°C for five minutes
Serve hot with a scoop of tangerine sorbet [recipe below]
Tangerine Sorbet
In a bowl, mix all ingredients well and freeze
After freezing, blend the mixture in a blender
Return to the freezer.
