Hot banana soufflés with caramelised rum bananas
- February 2010
- Serves 8
- Takes 30 minutes to make, 15 minutes to cook
Impress your dinner party guests with this wonderful banana soufflé with caramelised rum bananas recipe.
- 12.5g (7g saturated)
- 47.4g (40.7g sugar)
- 35g butter, softened, for greasing
- 100g caster sugar, plus extra for sprinkling
- 250ml whole milk
- 1 vanilla pod, split, seeds scraped
- 3 large free-range egg yolks, plus 2 large egg whites
- 1 tbsp each of plain flour and cornflour
- 1 large (about 100g) banana, peeled
- 2 tbsp rum
- Icing sugar, for dusting
- Vanilla ice cream, to serve
For the caramelised bananas
- 100g caster sugar
- 50g unsalted butter
- 4 bananas, peeled, halved, then halved again lengthways
- 3 tbsp rum
- Preheat the oven to 200°C/fan180°C/gas 6 and place a baking sheet in the oven to heat up. Prepare 8 x 150ml ramekins by using a pastry brush to brush inside the ramekins with softened butter. Use upward strokes, from the base to the rim of the ramekin: this will help the soufflés to rise evenly. Scatter the ramekins with caster sugar and chill.
- Heat the milk in a saucepan with the vanilla pod and seeds until it just reaches boiling point. Remove the pan from the heat, discard the vanilla pod and set the pan aside.
- Meanwhile, in a bowl, beat the egg yolks with 50g of the caster sugar until pale and fluffy. Sift in the flours and stir well. Gradually add the hot milk and whisk until combined.
- Put the banana and rum in a small blender and blend until it forms a fine purée, then stir into the egg mix.
- In a clean bowl, whisk the 2 egg whites until stiff, then gradually add the rest of the caster sugar, whisking the mixture until it is stiff and shiny.
- Carefully fold the egg whites into the banana mixture using a large metal spoon, being careful not to knock out all the air. Spoon into the prepared ramekins and smooth the top using a palette knife to make it level with the top of the ramekin. Run your finger round the rim of each ramekin; this will help them rise evenly. Place on the hot baking sheet and bake for 10-12 minutes until well risen and golden brown.
- Meanwhile, make the caramelised bananas. Melt the sugar in a large frying pan over a medium heat until the sugar is turning golden brown. Shake the pan but do not stir. Add the butter and swirl into the hot sugar until melted. Add the banana pieces and toss in the syrup until they are caramelised and golden. Add the rum, then carefully tip the pan so the flame just catches the alcohol in the pan and sets it alight. It will burn for a few seconds, then burn out. This removes most of the alcohol content but leaves the rum flavour. If you don’t have a gas hob, light with a match.
- To serve, place each soufflé on a plate and dust with icing sugar. Serve 2 pieces of caramelised banana alongside each soufflé and top with a spoonful of ice cream.
Make sure you put the soufflés in the oven as soon as you have folded in the whisked egg whites. Don’t open the oven door while they are cooking. Serve them immediately so they are puffed up and glorious for your guests.c
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