Banana souf­fle

Sunshine Coast Daily - Caloundra Weekly - - TRADES & SERVICES -

serves / 4 cook / 30 min 1 large banana, ripe

1 tbsp honey

1 egg yolk

3 egg whites, at room tem­per­a­ture

1 tbsp caster sugar, plus ex­tra for ramekins Un­salted but­ter for greas­ing TO SERVE: Ic­ing sugar Whipped cream

1. Pre­heat the oven to 190C. Pre­pare four ramekins by brush­ing them with melted but­ter all the way to the rims and then dust with caster sugar. Shake out any ex­cess sugar.

2. Blend the banana, honey and egg yolk in a small food pro­ces­sor till it forms a smooth mix­ture. Pour this mix­ture into a mix­ing bowl.

3. Us­ing a mixer, whisk the egg whites in a clean, dry bowl till they’re foamy. Add the caster sugar and whisk till stiff peaks form.

4. Spoon one third of the egg whites into the banana mix­ture and gen­tly fold through till com­bined. Re­peat with the rest of the egg whites un­til ev­ery­thing is just com­bined.

5. Di­vide the mix­ture be­tween the ramekins and place them on a bak­ing tray. Smooth out the tops of the mix­ture with a knife and run your fin­ger around the in­side rim of each ramekin.

6. Bake in the oven for 12–15 min­utes or till the souf­fles have risen and are golden brown on top. Dust with ic­ing sugar and place a dol­lop of cream on top and serve im­me­di­ately. aus­

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