Sweet Plantain Baskets

DIRECTIONS

1. In medium-size frying pan, mix margarine, sweet plantain rounds, brown sugar and cinnamon. Cook at medium heat for 7–10 minutes or until plantain is soft and golden. Cool to room temperature.
   
   
2. Combine eggs, cream and plantains in a blender and mix well.
   
   
3. Mix cookies and butter in a food processor.
   
   
4. Spray ramekins or ceramic molds with cooking spray. Cover bottom and sides of molds with cookie mixture, and compact with your fingers.
   
   
5. Pour plantain cream mixture on each mold, and bake for 15 minutes at 350°F.  Remove from oven and let rest for 10–15 minutes.
   
   
6. Using an electric mixer, slightly combine the cream and vanilla until it starts to thicken. Reduce speed, add powdered sugar and continue mixing until peaks are formed.
   
   
7. Serve the plantain baskets with a dollop of cream on top and, if preferred, top with cookie crumbles. May be served at room temperature or, preferably, after refrigerating for 2–3 hours.

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