I was first introduced to paletas when my husband and I were dating. One afternoon when we were on a date, I heard the tinkling of a bell and I remember looking around questioningly wondering where the sound was coming from and then I saw this man pushing a colorful cart and ringing a bell that was on one of the handles. John explained to me that he was the paleta man and the cart was filled with paletas which are Mexican popsicles made from fresh juice (paletas de agua) and cream (paletas de crema).
That day I tasted my first banana paleta and it has been one of my favorites ever since. I also really like the pineapple and coconut. When I heard that Fany Gerson was coming out with Paletas, I couldn't wait to buy her book and make paletas at home. Her book also includes recipes for shaved ice and aguas frescas. Paletas are so much tastier and healthier than the overly sweet artificial popsicles that you buy in the store. The base for the roasted banana paletas is so creamy and delicious. Roasting the bananas and plantains really bring out their sweetness.
Roasted Banana Paletas by Fany Gerson
This recipe makes approx. 6 paletas made in conventional popsicle molds.
3 ripe bananas, or 2 plantains (I used plantains for mine. The blacker the plantain the sweeter it is)
1/4 cup brown sugar, packed
2 tablespoons granulated sugar
1 cup whole milk
1/2 cup heavy cream
3/4 teaspoon pure vanilla extract
1 teaspoon freshly squeezed lemon juice
1 teaspoon Mexican cinnamon
Pinch of salt
1 tablespoon dark rum (optional)
Preheat the oven to 400 degrees. Wrap the bananas/plantains (don't peel them) individuallly in foil and place on a baking sheet. Roast about 30 minutes for bananas and 40 minutes for plantains. They should be cooked through and soft. You can test their doneness with tongs.
Let them sit until cool enough to handle. Peel and put the banana flesh in a bowl. Discard the peels and mash the bananas with a fork. Add the sugars and stir until they are dissolved into the mixture.
Put the mixture into a blender. Add the milk, cream, vanilla, lemon juice, cinnamon, salt, and rum. Blend until smooth. Let the mixture cool at room temperature and then put in the refrigerator until completely chilled.
Pour and divide the mixture in ice pop molds and freeze for 5 hours. If you are using glass or other containers for molds, freeze until they are just beginning to set, about 1-1/2 to 2 hours, and place a stick in the center of each mold and put back in the freezer for about 4-5 hours until frozen solid.
If you have never eaten a paleta, I urge you to try this recipe. You will be hooked! And Fany's book is one that you will want to add to your collection. She gives a history of Mexican frozen treats and tells a wonderful story of how she opened her own paleteria in New York City and why she named it La Newyorkina. It is a small book, but it is packed with both simple paleta recipes like strawberry, raspberry, and cantaloupe; and also more adventurous paleta flavors like sour cream, tequila, and cherry paletas, or pecan, or rice pudding paletas. I think I am going to try the Mexican Eggnog (rompope) paletas next. Or maybe the Caramel (cajeta) paletas. Or...