Banana Souffle Recipe - Cooking Index
Banana Souffle Recipe - Cooking Index
| 2 | Very ripe bananas - cut into 1" chunks (medium) | |
| 2 teaspoons | 10ml | Fresh lemon juice |
| 2 teaspoons | 10ml | Poire William |
| 1 teaspoon | 5ml | Vanilla extract |
| 4 | Eggs - separated, at room temperature | |
| 3 tablespoons | 45ml | Sugar - plus |
| 2 teaspoons | 10ml | Sugar |
| 1 | Cream of tartar | |
| Garnish | ||
| Fresh raspberry puree - strained of seeds |
Preheat the oven to 450 degrees. Spray four 1 1/2-cup souffle dishes with nonstick cooking spray.
In a food processor, puree the bananas with the lemon juice, Poire William and vanilla until smooth. Add the egg yolks and 1 teaspoon of the sugar; process to blend thoroughly. Scrape the banana base into a medium bowl.
In a mixer bowl, beat the egg whites with the cream of tartar at high speed until stiff peaks form. With the mixer on, sprinkle on the remaining 3 tablespoons sugar and continue beating until the whites are glossy. Fold the egg whites into the banana base.
Spoon into the prepared dishes; the mixture will mound to the top. Run your thumb around the inside rims to form a 1/4-inch groove in the mixture; this will help the souffles rise evenly.
Set the dishes on a baking sheet and bake for 7 minutes. Reduce the heat to 425 degrees and bake for 7 minutes longer, or until puffed and browned. Spoon a little raspberry sauce on top and serve immediately.
Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9723 broadcast 10-04-1996) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.