Banana Soufflé
Ingrediënten
Ingredients for 8 Servings
- 5½ tbsp 80 g Butter
- ⅓ cup 40 g Confectioner’s sugar
- 4 Egg yolks
- 14 oz 400 g Bananas
- Juice of 2 lemons
- 2 oz 50 g Almonds, grated and roasted
- 1.5 oz 40 g Chocolate streusel
- 4 tsp 20 g Cornstarch
- 4 Egg whites
- 6 tbsp 90 g Sugar
- Butter and granulated sugar for the ramekins
Instructies
- Preheat oven to 350 °F (180 °C).
- Cream the butter with the confectioner’s sugar and then add the egg yolks.
- Purée the bananas, mix with lemon juice, almonds, chocolate streusel, and cornstarch.
- Mix into the egg yolk mixture.
- Beat the egg whites to stiff peaks with the sugar and fold in.
- Butter the ramekins and sprinkle them with sugar.
- Fill the ramekins about ⅔ of the way full and bake in a water bath for about 20 minutes.
- Remove the soufflés from the ramekin, garnish to taste, and serve right away.
Notes / Tips / Wine Advice:
Garnish Recommendation:
banana slices, chocolate shavings, and mango puréeBananas, of All Things
Although the banana was only shipped from Asia to Europe in 1885, it is only of the oldest domesticated plants in the world. Alexander the Great met them during his Indian campaign, and in 500BCE, Gautama Buddha used the banana bush as a symbol for the inanity and worthlessness of worldly possession because it cannot fertilize itself and its flowers are sterile.Bananas owe their worldwide popularity to world famous variety star Josephine Baker, who—clothed only in a banana belt—was a singing propagandist for bananas in the 1920s. She coined that erotic image that the Chiquita company used in 1945 for a famous radio spot which went: “I’m Chiquita Banana and I’ve come to say/That bananas have to ripen in a certain way./Any way you want to eat them/It’s impossible to beat them.” The refrain offered good life advice to unenlightened banana consumers: ‘“But you must never put bananas/In the refrigerator/No-nono-no.”
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