Plantain Cake with Cognac Pecan Cream and Pomegranate

Directions

• 1

  Place the corn oil in a skillet over high heat. Once it’s hot, lower the heat to medium and start frying the sliced plantains, in batches of 2-4, until they're light golden brown. Place the plantains on absorbent paper towel to get rid of the excess grease.
• 2

  Add the plantains, sugar and butter to a medium bowl and use a fork to make a purée. The purée should have a firm consistency and you should be able to handle it with your hands. Set aside.
• 3

  Prepare the cognac pecan cream: Place all the ingredients in a blender and blend until well incorporated. You should have a sort of thick cream. Set aside.
• 4

  Assembling: Add a layer of plantain purée, then a light layer of cream and another layer of pomegranate to the base of a 9-inch springform cake pan. Repeat this process one more time and finish with a layer of plantains. Between layers, use a spoon to press on the cake in order to hold it together. Set aside at room temperature.
• 5

  When you're ready to serve, simply unmold it, place it on a plate and garnish with more cream, pomegranate grains and mint leaves, if desired.