4 sheets of phillo pastry,
4 cups of ice-cream,
1 ripe plantain,
other fruits if desired,
caramel and strawberry syrups for decoration,
little bit of oil, as needed.
Recipe: Take two bowls of different sizes and grease them lightly with the oil. Fold each phillo sheet to four and place it inbetween the two bowls. To see a picture how to make the crispy phillo shell, click here. However, I have tried making the shells only in a convection oven. I am not sure if it will work the same way in a regular oven. I use a temperature of 350 F for 8-10 minutes. Let the shells cool down, then stuff them with the ice-cream. Garnish with fruits and syrups and serve. I served the ice-cream dessert with caramelized plantain slices and strawberry, sprinkled with cinnamon powder.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.