 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
I serve this souffle usually as a main side dish with a tropical rum, pineapple sweetened fish. It works and looks really regal. This recipe is from Eric Ripert of Food & Wine. Serve on a large platter with either the fish or coconut crusted huge shrimp. Read more . Recipe later. Ingredients:
1 tablespoon unsalted butter, melted |
5 tablespoons sugar |
2 firm, ripe bananas, mashed (1 1/4 cups) |
1 tablespoon fresh lime juice |
1 large egg yolk |
3 large egg whites |
salt |
Directions:
1. Preheat the oven to 400°. Brush four 1-cup ramekins with melted butter. Add 2 tablespoons of the sugar to 1 of the ramekins and rotate it to coat with sugar. Tap the excess sugar into another ramekin and repeat until all the ramekins are coated with sugar.
2. In a food processor, puree the bananas with the lime juice, egg yolk and 2 tablespoons of the sugar until smooth. Scrape the banana mixture into a large bowl.
3. In a medium stainless steel bowl, beat the egg whites with a pinch of salt until soft peaks form. Add the remaining 1 tablespoon of sugar and beat until firm and glossy. Using a rubber spatula, beat one-fourth of the beaten whites into the banana mixture, then gently fold in the remaining whites. Spoon the soufflé mixture into the prepared ramekins and tap them lightly on a counter top. Transfer the soufflés to a baking sheet and bake in the center of the oven for about 15 minutes, or until golden brown and risen. Serve at once.
4. Place on a doilee on a nice size platter with your choice, of preferably, seafood with spinach and mandarin orange slices spritzed with olive oil and a pinch of brown sugar and topped with a red onion ring.
5. WOW what just happened there.
|
|