INGREDIENTS

INSTRUCTIONS

FOR THE SOUFFLE
FOR THE CARAMELISED BANANAS
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 200°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; 4
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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