An easy vegetarian dessert recipe shared by chef Stephanie Audet: baked plantains with bee pollen and raw cacao served with honey ice cream. An unmissable fruity idea!
Take a ripe plantain with the skin on and wrap it in aluminum foil.
Bake in the oven at 400˚F for about 20-25 minutes, until soft but not mushy.
Remove from foil. Split open the banana and leave it in its peel.
Drizzle with honey and sprinkle with bee pollen and raw cacao powder.
Serve with a scoop of homemade wild honey ice cream (see recipe below).
Blend the ingredients together in a high-powered blender until completely smooth.
Chill in the refrigerator for 2-3 hours.
Pour mixture into an ice cream maker and process according to manufacturer instructions.
Makgeolli Rice Wine
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