Banana Soufflé with Chocolate Sauce
Category: Desserts
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 150g |
| Fresh liquid cream | 125g |
| Vanilla bean | 1 |
| Bananas | 150g |
| Butter | 20g |
| Cornstarch (cornflour) | 20g |
| Lemon juice | 5g |
| Sugar | 50g |
| Salt | A pinch |
| Butter (for greasing) | 10g |
| Sugar (for dusting) | 20g |
| Dark chocolate | 100g |
| Fresh liquid cream (for sauce) | 50g |
Instructions:
-
Prepare the base mixture:
Begin by slicing the vanilla pod open and scraping out the seeds using the tip of a knife. Place the vanilla seeds into a small saucepan, and add the liquid cream, sugar, and cornstarch. Stir well to dissolve the cornstarch and prevent any lumps. -
Cook the base:
Turn on the heat and add the butter along with a pinch of salt. Continue cooking over low heat while stirring frequently until the mixture thickens to a creamy consistency. Remove from heat and set aside to cool slightly. -
Prepare the bananas:
While the base is cooling, peel the bananas and slice them into rounds. Squeeze the lemon to extract the juice, then blend the banana slices with the lemon juice to create a smooth banana puree. -
Combine the mixtures:
Slowly fold the banana cream into the cooled mixture of cream and butter. Stir well to combine. -
Separate the eggs:
Separate the egg yolks from the whites. Add the yolks to the banana mixture and blend them in thoroughly. -
Whisk the egg whites:
In a separate bowl, whisk the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the banana mixture using gentle, upward movements to avoid deflating the whites. -
Prepare the soufflé dishes:
Butter four 250ml soufflé ramekins. Evenly distribute the soufflé mixture among the ramekins, making sure not to overfill. For best results, be careful not to open the oven door during baking to prevent the soufflés from collapsing. -
Bake:
Place the ramekins in the oven and bake until the soufflés have risen and are golden brown on top. Keep an eye on them to ensure they bake evenly. -
Make the chocolate sauce:
Meanwhile, break the dark chocolate into small pieces. Place it in a heatproof bowl and melt it gently over a double boiler (bain-marie) with the additional 50g of cream. Stir until the chocolate is completely melted and smooth. -
Serve:
Once the soufflés are baked, remove them from the oven and let them cool slightly. Drizzle the warm chocolate sauce over each soufflé just before serving. Enjoy this delightful treat!
Notes:
- For the best result, make sure the soufflé mixture is folded gently to maintain the airiness of the egg whites. This will ensure your soufflé rises beautifully.
- The chocolate sauce is an essential pairing, adding richness to the soft, airy texture of the soufflé. Feel free to adjust the amount of chocolate sauce to suit your taste!
