Banana and Lemon Soufflés
Banana and Lemon Soufflés
[[image:Banana_and_lemon_soufflés.jpg width”384″ height”216″]]
Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Dessert
Favourite flavours: Cakes/baking
Convenience recipes: four or less
INGREDIENTS
¼ cup brown sugar
2 tablespoons cornflour
½ cup milk
4 eggs, separated
1 ripe banana, mashed
2 tablespoons lemon butter (curd)
2 tablespoons caster sugar
icing sugar, to serve
METHOD
# Preheat oven to moderately hot, 190°C . Lightly grease 4 x 1-cup ramekins and sprinkle with a little caster sugar.
# In a small saucepan, combine brown sugar and cornflour. Gradually stir in milk until smooth. Stir over a medium heat until mixture boils and thickens. Reduce heat to low and simmer for 3 minutes, whisking. Transfer to a large bowl. Allow to cool. Mix in egg-yolks, banana and lemon butter.
# In a small bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually beat in caster sugar until glossy. Fold through banana mixture.
# Spoon mixture evenly into ramekins, smoothing top. Run your finger around
> the rim of ramekins. Place on oven tray and bake for 15-20 minutes, until puffed and set. Serve dusted with icing sugar.
TOP TIP
* These need to be baked when ready to eat – fold egg-whites through banana mixture just before baking or you will lose volume.