| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | New text im, Cooking rig | 1 | Servings | |
INGREDIENTS
| 2 | Very ripe medium bananas; cut 1-inch chunks | |
| 2 | ts | Fresh lemon juice |
| 2 | ts | Poire William |
| 1 | ts | Vanilla extract |
| 4 | Eggs; separated, at room t | |
| 3 | tb | Teaspoons sugar (+2tsp) |
| 1 | Pn cream of tartar Garnish– | |
| Fresh raspberry puree; strained |
INSTRUCTIONS
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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