| 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.
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