INGREDIENTS

INSTRUCTIONS

SATSUMA BASE
BANANA CUSTARD
SOUFFL
Remove pith and skin from satsumas and place individual segments into 4
ramekin dishes. Grate some orange and lemon zest and add a little brandy,
set aside until ready for souffl. mixture.
Banana custard:
Bring the milk to the boil, add the vanilla pod or essence and leave to
infuse for one minute, if using a pod, remove and discard. Take the pan off
the heat and add the egg yolks, stirring continuously so eggs do not
curdle. Place back on a low heat, add sugar to taste, stirring all the time
until mixture thickens. Set aside until required. Chop bananas and add to
custard.
Souffl.:
Sift the flour then dilute with cold milk, add the vanilla pod or essence
and leave to infuse for one minute, if using pod, remove and discard. Take
the pan off heat, add the egg yolks, whisking all the time to make sure the
eggs do not curdle. Add the butter and stir in over gentle heat until
blended. Allow mixture to cool.
Take egg whites and beat, preferably with an electric whisk, until they
have formed stiff peaks. Cut in egg whites into souffl. mixture. Use a
metal spoon to slice egg whites in until fully incorporated. Be careful not
to beat in the egg whites as this will reduce aeration within the mixture
and the souffl. will not rise successfully.
When the mixture has been blended, divide into the 4 ramekins already
prepared with the satsuma segments. Place in an oven for 18 minutes at gas
7.
While the souffl.s are cooking, warm up the casserole of banana so that as
soon as the souffl.s are cooked, the pudding can be served immediately.
Place a souffl. dish with a ramekin of banana custard alongside it. Pierce
souffl. with a spoon and pour in some banana custard, eat while warm.
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