Rum And Banana Boat Souffle Recipe - Cooking Index
Rum And Banana Boat Souffle Recipe - Cooking Index
| 4 | Bananas | |
| 4 tablespoons | 60ml | Fresh lemon juice |
| Powdered sugar | ||
| 1 tablespoon | 15ml | Cornstarch |
| 1/2 cup | 118ml | Light cream |
| 2 cups | 396g / 13oz | Eggs - separated (large) |
| 2 tablespoons | 30ml | Rum |
1. Wash bananas and dry well. Remove a very thin section of peel off side of banana. You are trying to keep peel as intact as possible so cut carefully. Remove the banana from peel.
2. Place 1 peel in each of 4 individual baking dishes. Sprinkle with lemon juice. Set aside.
3. In a sauce pan combine 1 tablespoon powdered sugar, 1 tablespoon cornstarch and light cream. Cook, whisking constantly, until mixture becomes very thick.
4. In a blender or food processor, puree two of the bananas, or enough to make 1 cup of puree. You won't need the other two bananas for this recipe. They can be mashed and 1 teaspoon of lemon juice added; seal tightly and freeze for later baking use.
5. In a saucepan, combine cream mixture, banana puree, egg yolks and rum; mix well. Cook, whisking constantly, until mixture thickens. Remove from heat, transfer to a bowl, and chill slightly.
6. In a mixing bowl, beat egg whites until stiff peaks form. Add a small amount of the whites to banana mixture; mix well. Gently fold remaining whites into the mixture.
7. Spoon mixture into banana peels, piling slightly. Sprinkle with a little sifted powdered sugar.
8. Bake 15 minutes in a preheated 350F oven until top is lightly browned. Sprinkle with powdered sugar and serve immediately. Also good with a very light sprinkling of freshly ground nutmeg or cinnamon.
Source:
Jo Anne Merrill
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.