Banana And Armagnac Souffle

In His Word, [God] has given us a basic philosophy of child raising. In the Scriptures He has delineated for us the goals, the plans, the strategy, the standards by which we should raise our children. We do not need to shoot from the hip, we do not need to fly by the seat of our pants; we do not need to lean to our own understanding or the understanding of other fallible men in this matter. We have the infallible Word of God to answer our questions, settle our disputes, and be our guide. Conflicts, disagreements, differences of opinion can be settled by couples who are willing to make the Word of God, not their own ideas or feelings or opinions, their final authority in the matter of raising children.

Wayne Mack

CATEGORY	CUISINE	TAG	YIELD
Eggs		Tamara1	1	Servings

INGREDIENTS

200	g	Ripe bananas
6		Egg yolks
20	g	Cornflour
50	g	Castor sugar
20		Water
10		Egg whites
100	g	Castor sugar, extra
1	pn	Salt
500	g	Bananas, firm but ripe
200	g	Castor sugar
60		Water
4		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Slice the bananas and place on a flat tray. Heat the sugar with the
water and stir to dissolve the sugar while the mixture heats. When it
begins to boil, allow to simmer undisturbed until the mixture is
golden. Remove from the heat and carefully add 60ml. cold water.  Swirl
the pan to dissolve then pour over the bananas. Allow to  marinate
until ready to serve.  Puree the bananas and then heat in a saucepan
with the water until  almost boiling. Remove from the heat. In a bow,
cream the 50g. sugar  and egg yolks until thick then fold in the
cornflour. Add the creamed  mixture to the hot banana mixture and mix
thoroughly. Return the  saucepan to the heat and cook until the mixture
thickens. Set aside.  (This can be done a day ahead)  Beat the egg
whites until they begin to form peaks then add the 100g.  castor sugar
and salt while beating vigorously. Continue beating for a  further 3
minutes until the mixture is thick and glossy.  Fold one-third of the
whites into the banana base and fold gently  then add the remaining
beaten whites, combining thoroughly but gently.  Prepare 8-10 souffle
dishes by brushing with a little melted butter  and coating with castor
sugar (the easiest way is to fill one dish  with sugar then tip out the
excess into the next souffle dish while  turning the first dish to
coat. Repeat with the other souffle dishes).  Fill each souffle dish to
3cm. above the rim and bake at 200Ã¸c. for  12-15 minutes. Serve
immediately with the caramelised bananas and  some fresh cream, if
desired.  Converted by MC_Buster.  Per serving: 823 Calories (kcal);
32g Total Fat; (34% calories from  fat); 55g Protein; 81g Carbohydrate;
1276mg Cholesterol; 729mg Sodium  Food Exchanges: 0 Grain(Starch); 6
1/2 Lean Meat; 0 Vegetable; 5  Fruit;  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Coincidence is when God chooses to remain anonymous.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1117 Calories From Fat: 263 Total Fat: 29.3g Cholesterol: 1080.7mg Sodium: 899.9mg Potassium: 3159mg Carbohydrates: 165.9g Fiber: 18.2g Sugar: 88.5g Protein: 59.8g