Side Pannel
Rum and Banana Boat Souffle
Rum and Banana Boat Souffle
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Desserts
Ingredients List
- 4 Bananas
- 4 tb Fresh lemon juice
- Powdered sugar
- 1 tb Cornstarch
- 1/2 c Light cream
- 2 lg Eggs -- separated
- 2 tb Rum
Directions
1. Wash bananas and dry well. Remove a very thin section of peel off side
of banana. You are trying to keep peel as intact as possible so cut
carefully. Remove the banana from peel. 2. Place 1 peel in each of 4
individual baking dishes. Sprinkle with lemon juice. Set aside. 3. In a
sauce pan combine 1 tablespoon powdered sugar, 1 tablespoon cornstarch and
light cream. Cook, whisking constantly, until mixture becomes very thick.
4. In a blender or food processor, puree two of the bananas, or enough to
make 1 cup of puree. You won't need the other two bananas for this recipe.
They can be mashed and 1 teaspoon of lemon juice added; seal tightly and
freeze for later baking use. 5. In a saucepan, combine cream mixture,
banana puree, egg yolks and rum; mix well. Cook, whisking constantly, until
mixture thickens. Remove from heat, transfer to a bowl, and chill slightly.
6. In a mixing bowl, beat egg whites until stiff peaks form. Add a small
amount of the whites to banana mixture; mix well. Gently fold remaining
whites into the mixture. 7. Spoon mixture into banana peels, piling
slightly. Sprinkle with a little sifted powdered sugar. 8. Bake 15 minutes
in a preheated 350-degree oven until top is lightly browned. Sprinkle with
powdered sugar and serve immediately. Also good with a very light
sprinkling of freshly ground nutmeg or cinnamon.
of banana. You are trying to keep peel as intact as possible so cut
carefully. Remove the banana from peel. 2. Place 1 peel in each of 4
individual baking dishes. Sprinkle with lemon juice. Set aside. 3. In a
sauce pan combine 1 tablespoon powdered sugar, 1 tablespoon cornstarch and
light cream. Cook, whisking constantly, until mixture becomes very thick.
4. In a blender or food processor, puree two of the bananas, or enough to
make 1 cup of puree. You won't need the other two bananas for this recipe.
They can be mashed and 1 teaspoon of lemon juice added; seal tightly and
freeze for later baking use. 5. In a saucepan, combine cream mixture,
banana puree, egg yolks and rum; mix well. Cook, whisking constantly, until
mixture thickens. Remove from heat, transfer to a bowl, and chill slightly.
6. In a mixing bowl, beat egg whites until stiff peaks form. Add a small
amount of the whites to banana mixture; mix well. Gently fold remaining
whites into the mixture. 7. Spoon mixture into banana peels, piling
slightly. Sprinkle with a little sifted powdered sugar. 8. Bake 15 minutes
in a preheated 350-degree oven until top is lightly browned. Sprinkle with
powdered sugar and serve immediately. Also good with a very light
sprinkling of freshly ground nutmeg or cinnamon.
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