Maduros & Crema Recipe

Prepare and roast

Preheat oven to 425°F (220°C). Peel plantains and cut into 1/2-inch diagonal slices. In a large bowl, melt the butter with the brown sugar, salt, and vegetable oil until combined. Toss plantain slices gently to coat. Arrange slices in a single layer on a parchment-lined baking sheet, leaving small gaps between pieces. Roast for 12–15 minutes, flipping once halfway through, until golden brown, caramelized and tender. Remove from oven and keep warm.

Bloom gelatin

Sprinkle the unflavored gelatin over 1 tablespoon cold water in a small bowl and let sit 5 minutes to bloom.

Softened base

In a bowl, beat the softened cream cheese with the powdered sugar, lime zest, lime juice, vanilla extract and a pinch of salt until smooth and lump-free using a hand mixer or whisk.

Dissolve gelatin

Microwave the bloomed gelatin for 8–10 seconds until liquefied (or warm gently in a small saucepan). Stir a tablespoon of the Mexican crema into the dissolved gelatin to temper, then whisk that back into the cream cheese mixture to ensure even distribution.

Whip cream & fold

In a chilled bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese-crema mixture until light and airy but well combined. Transfer the mousse to a piping bag or bowl and refrigerate for at least 30 minutes to set slightly while you finish toppings.

Toast and smoke almonds

Heat a small skillet over medium heat. Add the oil and whole almonds, stirring for about 3–5 minutes until fragrant and lightly browned. Sprinkle smoked paprika, ground cumin and coarse salt over the almonds, toss to coat and remove from heat. Let cool slightly, then roughly chop or crush half the nuts (leave some whole for texture).

Prepare cotija

Crumble the cotija cheese into a small bowl and mix with the chopped almonds. Reserve a tablespoon of cotija for finishing garnish.

Plate warm roasted plantains in a single layer on a serving platter or individual plates.

Pipe or spoon 1–2 tablespoons of the crema de queso mousse onto each plantain slice or dollop between slices. The mousse should be chilled but soft.

Scatter the smoked almond and cotija mixture over the plated plantains and mousse, ensuring each piece has some crunchy almond and crumbly cheese. Finish with reserved cotija crumbles and a few cilantro leaves or microgreens for color.

Serve immediately with lime wedges on the side for squeezing over. If desired, offer additional crema on the side.