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Ingredientes
- 200 gm ripe bananas
- 6 x egg yolks
- 20 gm cornflour
- 50 gm castor sugar
- 20 ml water
- 10 x egg whites
- 100 gm castor sugar, extra
- 1 pch salt
- 500 gm bananas, hard but ripe
- 200 gm castor sugar
- 60 ml water
Direcciones
- Slice the bananas and place on a flat tray. Heat the sugar with the water and stir to dissolve the sugar while the mix heats. When it begins to boil, allow to simmer undisturbed till the mix is golden brown. Remove from the heat and carefully add in 60ml. cool water. Swirl the pan to dissolve then pour over the bananas. Allow to marinate till ready to serve.
- Puree the bananas and then heat in a saucepan with the water till almost boiling. Remove from the heat. In a bow, cream the 50g. sugar and egg yolks till thick then mix in the cornflour. Add in the creamed mix to the warm banana mix and mix thoroughly. Return the saucepan to the heat and cook till the mix thickens. Set aside. (This can be done a day ahead)
- Beat the egg whites till they begin to create peaks then add in the 100g. castor sugar and salt while beating vigorously. Continue beating for a further 3 min till the mix is thick and glossy.
- Fold one-third of the whites into the banana base and fold gently then add in the remaining beaten whites, combining thoroughly but gently.
- Prepare 8-10 souffle dishes by brushing with a little melted butter and coating with castor sugar (the easiest way is to fill one dish with sugar then tip out the excess into the next souffle dish while turning the first dish to coat. Repeat with the other souffle dishes).
- Fill each souffle dish to 3cm. above the rim and bake at 200 c. for 12-15 min. Serve immediately with the caramelised bananas and some fresh cream, if you like.
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