Banana and cocoa soufflé
Equipment used
– soufflé mould
– Tefal baking tray
– Angled spatula
Ingredients
Soufflés
225g ripe bananas4 yolks160g egg whites50g caster sugar15g rum
+caster sugarButterCocoa powder
The recipe
For 4 soufflés (depending on the size of your moulds)
Soufflés225g ripe bananas4 yolks160g egg whites50g caster sugar15g rum
In a bowl, add the bananas, powdered sugar and a few drops of lemon juice to prevent darkening. Mix well. Then add the egg yolks. You can add a little alcohol. I used rum. Mix well and chill.
Use straight-edged soufflé moulds.
Melt a little butter in a microwave oven. Generously butter the soufflé moulds with a brush from bottom to top, trying to leave a collar of butter at the top to help the soufflé rise. I chilled my molds and brushed on a second layer of butter. Then pour in a little powdered sugar, tilting the mold to distribute it evenly. Repeat with cocoa powder. Place the molds in a cool place.
Pour the egg whites into another bowl. Beat them with an electric mixer and gradually fold in the powdered sugar. Take a small amount of egg white and add to the previous mixture. Mix well. Pour in the remaining egg whites and mix gently with a spatula to prevent the whites from falling back.
Preheat oven to 200°C.
Pour the mixture into each soufflé mould. Tap the mold on the table to expel any air.
Using an angled spatula, smooth the surface, then use your thumb to wipe the edge of the mold clean. Place the ramekins on a baking tray and place in the oven immediately.
Allow 13 to 14 minutes for baking. Time may vary according to oven and size of molds. Be careful not to open the oven during baking.
Sprinkle with powdered sugar and cocoa powder. Serve immediately!
