Banana Soufflé

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Come on, be a legend, make a banana soufflé for dessert and watch your credit rating soar. Don’t run away. You won’t believe how easy this is and it’s foolproof.

There are two things to do first. One is to set the oven to preheat to 190°C, 375°F, and the other is to coat the inside of a soufflé mould with melted butter and crushed almonds or macadamias. You can also use individual ramekins if you wish.

Now assemble the following:

3-4 bananas
Juice of one lemon

40g of flour
250ml of milk
2tbs of dark rum
4 egg yolks
6 egg whites
125g of sugar
40g of ground almonds (almond meal)
Pinch of salt.

Purée the bananas with the lemon juice.

 Use an electric whisk to beat the milk into the flour. Heat the mixture gently to thicken it and then, off the heat, stir in the lightly beaten egg yolks, followed by the puréed bananas rum and a pinch of salt.

Beat the egg whites until they form stiff peaks, then beat in the sugar and the almond meal. This just needs to be thoroughly mixed and shouldn’t take more than about a minute.

Now take one spoonful of the egg white mixture and stir it into the banana mix. This will loosen it slightly. The next step is the important one:

Fold the banana mix into the whipped egg whites, and not the other way around. Try to maintain as much volume as possible, but the important thing is to fold until all large white lumps have mixed in.

Don’t worry about a few white spots here and there, they will disappear with the cooking.

Carefully transfer the mix to the prepared soufflé dish and put in the middle of the oven to bake for 25 minutes or until fully risen with a golden brown crust.

Test to see if it’s done by opening the oven door and giving the dish a gentle shake. If it wobbles, it’s not yet done. Be careful not to slam the oven door when you close it again.

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