Banana soufflés

Recipe from: 4/1/1998 12:00:00 AM
Ingredients 17
Servings 6
Time

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.
 

Read more on: bake  |  fruit
 

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