BANANA SOUFFLE
This pretty, golden-topped puff is so easy to whip up, but looks like you really fussed. Lightly laced with rum, the moist, tender, banana-rich souffle makes that perfect "little something" to wrap up any holiday dinner. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Let egg whites stand at room temperature for 30 minutes. Coat a 1-1/2-qt. souffle dish with cooking spray; set aside., In a small saucepan over medium heat, melt butter. Stir in the bananas, sugar and cornstarch until blended. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Transfer to a large bowl; stir in lemon juice, rum and lemon zest., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into banana mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish., Bake at 350° for 25-30 minutes or until the top is puffed and center appears set. Serve immediately.
Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 151mg cholesterol, Sodium 83mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
BANANA CHOCOLATE CHIP SOUFFLE
Steps:
- To make the Banana Base: in a medium saucepan, over a high heat, brown the butter. Add the sugars and continue to cook stirring constantly until caramel color, about 5 minutes. Add the chopped bananas and stir until well coated. Continue to cook for 2 minutes. Remove from heat and stir in the dark rum and lemon juice. Transfer mixture to a food processor and pulse until smooth. Transfer to a bowl and allow to cool to room temperature.
- Preheat the oven to 375 degrees F.
- Brush the inside of 6 (6-ounce) ramekins with softened butter and dust with sugar.
- To make the souffle: beat the egg whites on medium speed, in a mixer with the whip attachment, to soft peaks. With the motor running, add the sugar in a slow but steady stream. Continue to whip to medium stiff peaks. With a large rubber spatula, fold 1/2 of the meringue into the Banana Base. Add the finely chopped chocolate chips and fold in the remaining 1/2 of the meringue. Fill each prepared ramekin over the top with the souffle mixture. Bake the souffles for 12 minutes. Serve immediately.
HOT BANANA SOUFFLE
We were shown how to make this whilst on holiday Mauritius. Fabulously easy to make and goes well with hot chocolate sauce
Provided by surfnirvana
Time 20m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Preheat over to 200c/fan 170/gas 6
- Butter 3 individual ramekins then dust with sugar, by placing a tablespoon of sugar in each, and rolling it around the ramekin ensuring that it sticks to the bottom and sides. Shake off any excess.
- Mash the banana with 2 egg yolks until smooth - can be done in a liquidizer or processor.
- In a separate large, clean bowl, whisk the egg whites and caster sugar until firm
- Fold in the banana & egg yolk puree into the beaten egg whites
- Pour mixture into individual ramekins
- Cook in oven for 10 minutes, until risen and golden on top
- Serve with hot chocolate sauce and suggest to your guests to make a hole in the middle of the souffle and pouring in the chocolate sauce, then sit back and watch the wonder on your guests faces - they will love it!
BANANA SOUFFLéS
Sweet, creamy mashed banana pulp is an ideal soufflé base, but if you think bananas are just too humble to be turned into an elegant dessert worthy of serving to guests, try these simple soufflés spruced up with some warm chocolate sauce passed alongside. Be sure the bananas that you use are really ripe-the skins of yellow bananas (as opposed to red ones that are less common) should be covered with black speckles and their texture should be soft.
Yield makes 4 servings
Number Of Ingredients 7
Steps:
- Position an oven rack in the upper third of the oven and preheat the oven to 400°F (200°C). Butter four 4-ounce (125-ml) ramekins or soufflé molds. Pour some sugar into each and tilt the ramekin to coat the sides; gently tap out any excess. Set the ramekins on a baking sheet.
- To make the soufflé base, in a large bowl, thoroughly mix together the mashed bananas, rum, lemon juice, and pastry cream.
- In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk together the egg whites and salt on low speed until frothy. Increase the speed to high, gradually add the 2 tablespoons (30 g) sugar, and continue whisking until the whites form shiny, stiff peaks.
- Fold one-quarter of the whipped egg whites into the soufflé base, then gently fold in the remaining whites, taking care not to deflate them. A few streaks of egg whites are preferable to an overfolded and deflated soufflé mixture.
- Divide the soufflé mixture evenly among the prepared ramekins, filling each to just below the rim, then sprinkle with a light, even dusting of sugar. Bake until the tops are nicely browned and the soufflés quiver softly when gently nudged, about 10 minutes.
- Serve the soufflés right away.
- Pass a pitcher of Bittersweet Chocolate Sauce (page 243) or Raspberry Sauce (page 246) at the table for pouring into the soufflés.
- The soufflé mixture, once divided among the ramekins, can stand at room temperature for up to 1 hour before baking.
- You can make a less rich version of these soufflés (that also happens to be gluten-free) by simply substituting 4 teaspoons of sugar for the pastry cream when making the soufflé base.
- For CHOCOLATE CHIP BANANA SOUFFLÉS, add about 2 ounces (60 g) chopped dark or milk chocolate to the soufflé base when folding in the egg whites.
CARIBBEAN RUM SOUFFLE
This is another favorite caribbean inspired recipe. If you're gonna make a souffle and hesitate, try this one, it's easy and delicious. Recipe courtesy of my friend John, not sure where he got it.
Provided by Vseward Chef-V
Categories Dessert
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg yolks with sugar until thick and lemon coloured.
- Soak the gelantine in 1 tbsp cold water themn stir until dissolved in the boiling water.
- Add to the egg mixture and blend well. Add the rum, then mix again. Last, add the stiffly beaten egg whites and the whipped cream.
- Save a bit of whipped cream for decoration on top. Served in wineglasses or your best glass bowl -- Chill in the refridgerator 2-4 hours -- .
Nutrition Facts : Calories 1119.8, Fat 56.3, SaturatedFat 31.8, Cholesterol 729.4, Sodium 185.6, Carbohydrate 105.4, Sugar 100.8, Protein 19.9
BANANA SOUFFLE
A light, fluffy banana souffle.
Provided by sugarandspite
Categories World Cuisine Recipes European French
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush 4 1-cup souffle dishes with melted butter; sprinkle the insides of the cups with sugar.
- Set the egg yolks aside, and place the 4 egg whites into the work bowl of an electric mixer. Beat the egg whites and salt until the whites form soft peaks.
- Place the 2 egg yolks, bananas, honey, vanilla extract, and ginger into a blender; pulse until smooth.
- Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.
- Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little sweetened cocoa powder over each souffle for garnish to serve.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 22.4 g, Cholesterol 100.6 mg, Fat 5.7 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 67.5 mg, Sugar 14 g
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HOT BANANA SOUFFLéS WITH RUM BANANAS RECIPE | DELICIOUS.
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5/5 (2)Category Soufflé RecipesServings 8Calories 327 per serving
- Preheat the oven to 200°C/fan180°C/gas 6 and place a baking sheet in the oven to heat up. Prepare 8 x 150ml ramekins by using a pastry brush to brush inside the ramekins with softened butter. Use upward strokes, from the base to the rim of the ramekin: this will help the soufflés to rise evenly. Scatter the ramekins with caster sugar and chill.
- Heat the milk in a saucepan with the vanilla pod and seeds until it just reaches boiling point. Remove the pan from the heat, discard the vanilla pod and set the pan aside.
- Meanwhile, in a bowl, beat the egg yolks with 50g of the caster sugar until pale and fluffy. Sift in the flours and stir well. Gradually add the hot milk and whisk until combined.
- Put the banana and rum in a small blender and blend until it forms a fine purée, then stir into the egg mix.
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