| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Fruits |
Caribbean |
Caribbean, Light |
1 |
servings |
INGREDIENTS
| 500 |
g |
Banana puree |
| 50 |
g |
Sugar |
| 40 |
g |
Cornflour |
| 3 |
|
Egg yolks |
| 3 |
|
Balls stem ginger; finely chopped |
| 5 |
|
Passion fruits |
|
|
Sugar |
| 1/4 |
|
Mango |
| 1 |
|
Banana |
| 3 |
|
Egg whites |
| 5 |
g |
Cornflour |
| 30 |
g |
Icing sugar |
INSTRUCTIONS
FOR 220 G OF SOUFFLE BASE WH
Boil the banana puree with the sugar and the ginger.
Dilute the cornflour and thicken the banana puree with it. Reboil and allow
to cool.
Whisk in the yolks. Grease and sugar the ramekins.
Arrange slices of banana into each mould. Fill to the top with the souffle
mix. Cook in a bain Marie for approximately 20 minutes.
Turn out into a pudding bowl with mango coulis, garnished with mango batons
and extra banana slices.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Death: the end of excuses, the beginning of eternity”