• Galliano, Plantain & Passionfruit Griddle

Galliano, plantain & passionfruit griddle

A banana liqueur and sweet ripe plantain. Is this a match made in heaven?


A recipe from “A Date with Plantain


  • 1. Scoop the passion fruit flesh and seeds into a bowl, mix in 1 tablespoon of Galliano and set aside.
  • 2. Put the mascarpone, icing sugar and vanilla in a bowl, mix with a fork, cover and chill.
  • 3. Mix the honey and remaining Galliano in a small bowl.
  • 4. Cut the plantain in half lengthwise with the skins still on. With the tip of a knife score the flesh with deep criss-cross slashes, taking care not to go all the way through and not to cut the skin.
  • 5. Brush the cut sides of the plantain with about half of the honey mix and grill for 4-5 minutes on a medium heat, basting occasionally with the remaining honey mix until cooked through and golden. Thick plantain may take a little longer to cook.
  • 6. Serve in their skins with the mascarpone or a scoop of ice cream and drizzled with the passion fruit mix.