Rum and Banana Boat Souffle

INGREDIENTS

INSTRUCTIONS

1. Wash bananas and dry well. Remove a very thin section of peel off side
of banana. You are trying to keep peel as intact as possible so cut
carefully. Remove the banana from peel. 2. Place 1 peel in each of 4
individual baking dishes. Sprinkle with lemon juice. Set aside. 3. In a
sauce pan combine 1 tablespoon powdered sugar, 1 tablespoon cornstarch and
light cream. Cook, whisking constantly, until mixture becomes very thick.
4. In a blender or food processor, puree two of the bananas, or enough to
make 1 cup of puree. You won't need the other two bananas for this recipe.
They can be mashed and 1 teaspoon of lemon juice added; seal tightly and
freeze for later baking use. 5. In a saucepan, combine cream mixture,
banana puree, egg yolks and rum; mix well. Cook, whisking constantly, until
mixture thickens. Remove from heat, transfer to a bowl, and chill slightly.
6. In a mixing bowl, beat egg whites until stiff peaks form. Add a small
amount of the whites to banana mixture; mix well. Gently fold remaining
whites into the mixture. 7. Spoon mixture into banana peels, piling
slightly. Sprinkle with a little sifted powdered sugar. 8. Bake 15 minutes
in a preheated 350-degree oven until top is lightly browned. Sprinkle with
powdered sugar and serve immediately. Also good with a very light
sprinkling of freshly ground nutmeg or cinnamon.
Recipe By     : Jo Anne Merrill
From:                                 Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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