Recipe Centre

Banana soufflés

Ingredients
100 g raisins
butter for greasing
sugar for sprinkling
200 g bananas, finely chopped
80 g sugar
5 ml vanilla essence
pinch salt
3 egg yolks
250 ml cream
30 ml oil
50 g cake flour
30 g ground almonds
3 egg whites
80 g sugar
SAUCE
250 ml cream
30 ml rum

Method:
Grease 6 small ramekins with butter and sprinkle with sugar. Preheat oven to 220 ºC. Mix bananas with sugar, vanilla essence, a pinch of salt and egg yolks. Add cream and oil and liquidise until smooth. Stir cake flour and ground almonds into the mixture. Whisk egg whites with sugar until stiff, then fold into the banana purée. Fill the ramekins to within 1 cm of the top. Place in a roasting pan and pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Place in preheated oven and bake for 35 minutes. Turn out onto plates and serve with rum and raisin sauce. SAUCE: Heat cream with rum. Bring to the boil and add raisins. Remove from the heat and set aside for 1 minute before serving.

Recipe From : Ideas April 01, 1998

Recipe from Ideas : April 01, 1998 See what Ideas has in store this month. Subscribe now and save!