The plaintain was an interesting experiment; split lengthways, chopped into 2″ lengths, fried in butter and doused in a heavy vanilla-sugar caramel syrup. The taste is slightly nutty, slightly bananaish, and slightly floury – rather like a sweet potato.

I think I need to cook the plaintain more comprehensively, so it’s a little softer, but the best bits were (as ever) the burnt-sugar crunchy corners to nibble.

However, it has inspired me. I think I have some new ideas for ice-cream, now. 😎