Roasted banana souffles
recipe

Tasty Roasted banana souffles Recipe

These light and fluffy banana souffles look impressive and taste fabulous.
Roasted banana souffles
Prep Time : 0:45 | Cook Time : 0:50 | Total Time : 1:35 | Serving : 4 person.

Ingredients

  • 2 ripe bananas

  • Softened butter, to brush

  • 1/2 cup full-cream milk

  • 1/2 cup thickened cream

  • 1/2 vanilla bean, split lengthways

  • 100g caster sugar

  • 3 large free-range egg yolks

  • 1 tbsp (20g) plain flour

  • 4 large egg whites

  • 1 tsp cream of tartar

  • Icing sugar, to dust

  • Vanilla ice-cream, to serve

Method

  • Step 1

    Position a rack in the centre of the oven and preheat to 190C. Place the bananas on a baking tray lined with foil and roast for 30 mins or until the banana peels are completely blackened and the flesh is soft. Discard the peels. Use a pastry brush to brush 4 round 9cm-wide, 6.5cm-deep ramekins with the butter.

  • Step 2

    In a blender, puree the banana flesh, milk and cream until smooth. Transfer the banana mixture to a medium heavy saucepan. Scrape the seeds from the vanilla bean into the banana mixture and bring to a simmer over medium heat.

  • Step 3

    Meanwhile, in a medium bowl, whisk 40g of the caster sugar and the yolks for 1 min or until light and fluffy.

  • Step 4

    Whisk the flour into the egg mixture, then gradually whisk in the hot banana mixture. Return to the saucepan and bring to the boil over medium-high heat. Boil for 2 mins or until the custard has thickened. Transfer the banana custard to a medium bowl. Press a sheet of plastic wrap directly on the surface of the custard and cool to room temperature.

  • Step 5

    In the bowl of an electric stand mixer fitted with the whisk attachment, whisk the egg whites and cream of tartar on medium-low speed for 3 mins, or until the egg whites begin to froth. Increase the speed to medium and whisk for a further 2 mins, or until the egg white liquid has mostly dissipated. Slowly add the remaining 60g caster sugar. Increase the speed to medium high and whisk for 2 mins or until soft peaks form.

  • Step 6

    Place a sturdy baking tray in the preheated oven. Whisk one-third of the whipped egg whites into the banana custard. Fold in one-third of the egg whites then fold in the remaining egg whites. Immediately divide the mixture evenly among the ramekins.

  • Step 7

    Place the ramekins on the preheated baking tray and bake for 15 mins or until the souffl├ęs have risen and are still a bit liquid in the centre. Dust with icing sugar and serve immediately with ice-cream.

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