Recipe can be found @ Zesty South Indian Kitchen
What you need
Plantain fudge: 2 small bite size container
Mascarpone: 2 tablespoon ( softened at room temperature)
Unflavored gelatin: ¼ teaspoon
Cold water: ½ tablespoon
Maple syrup: 1 tablespoon
Heavy cream: 1/5 cup
How I made
In a small bowl add ½ tablespoon water and ¼ teaspoon gelatin and set aside for 5 minutes so that gelatin gets soaked well.
In a small bowl beat mascarpone to smooth to prevent any lumps and set aside
In another bowl whisk the heavy cream until it forms smooth stiff peak and set aside.
In a microwave safe bowl heat maple syrup at high for 7 seconds and add gelatin and mix well so that gelatin get dissolved completely. To this add smoothed mascarpone cheese and combine well. Finally fold in whipped cream and set aside for cooling for about 30 minutes in refrigerator before transferring to serving containers.