| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 2 |
tb |
Cornstarch |
| 1 |
c |
Mashed bananas; (3 medium) |
| 1 |
tb |
Fresh lemon or lime juice |
| 1/2 |
ts |
Grated fresh lemon or lime peel |
| 4 |
|
Eggs; separated |
| 1 |
|
Egg white |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Butter or margarine; softened |
| 1 |
c |
Confectioners' sugar |
| 1 |
|
Egg; beaten |
| 2 |
tb |
Rum |
INSTRUCTIONS
RUM SAUCE
In a large saucepan melt butter or margarine; blend in the cornstarch. Add
the mashed bananas. Cook the mixture 2 to 3 minutes over low heat, stirring
constantly. Stir in rum, lemon or lime juice and peel. Remove from heat.
Beat the 5 egg whites until stiff peaks form; set aside. With same beaters,
beat egg yolks and sugar until light and thick. Stir into banana mixture.
Fold in the reserved beaten eggs whites. Turn into a buttered 2 quart
souffl. dish. bake at 350 degrees F. 30 to 40 minutes, or until center is
set. While souffl. is baking, prepare the Rum Sauce. Serve immediately with
Rum Sauce*. Rum Sauce: In top of double boiler, mix together butter and
confectioners' sugar. Stir in the egg and Rum. Place over boiling water and
cook, stirring constantly, until slightly thickened. Serves 6-8
From http://www.turbana.com/recipes.htm
Recipe by: Turbana Corporation
Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on Aug
21, 1998, converted by MM_Buster v2.0l.
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