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 mount 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.
Yield: 4 servings
Recipe By : COOKING RIGHT SHOW #CR9725
Posted to EAT-L Digest 4 October 96
Date: Sat, 5 Oct 1996 09:08:44 -0400
From: Bill Spalding <billspa@ICANECT.NET>
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“Christian ARE better BECAUSE they are forgiven.”
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