Banana soufflé with rum
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 215, total fat 1 G., saturated fats 1 G., proteins 6 G., carbohydrates 44 G., fiber 3 G., cholesterol 3 mg, sodium 146 mg, sugar 33 G.
Calories 215, total fat 1 G., saturated fats 1 G., proteins 6 G., carbohydrates 44 G., fiber 3 G., cholesterol 3 mg, sodium 146 mg, sugar 33 G.
This light and airy soufflé is the perfect end to a festive dinner. It's quick to prepare, so you can serve it right away, piping hot. The vibrant banana flavor in this dessert is perfectly complemented by notes of dark rum (the alcohol will evaporate). You can dust the finished soufflé with cocoa powder if you enjoy the combination of banana and chocolate.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 teaspoon softened unsalted butter
- 2 tbsp granulated sugar + extra for sprinkling
- 3 large ripe bananas, peeled and thinly sliced
- 1/4 cup dark brown sugar
- Juice of half a lemon
- 2 tbsp dark rum
- Whites of 5 large eggs
- A pinch of fine salt
- Cocoa powder, for dusting (optional)
We recommend
Recipes with similar ingredients: bananas, brown sugar, lemon juice, rum
Cooking the dish according to the recipe:
- Lightly butter the insides of four 240ml ramekins, then sprinkle with sugar. Arrange them evenly on a baking sheet and place in the freezer.
- Place the bananas, brown sugar, lemon juice, and rum in a medium saucepan. Cook, uncovered, over medium heat, stirring occasionally, until the bananas begin to soften, about 7 minutes.
- Mash the bananas with a potato masher or a large fork until smooth; continue cooking until thick and pureed, about 8 minutes more. Let cool to room temperature.
- Position a rack in the lower third of the oven and preheat the oven to 220°C.
- In a large bowl, beat the egg whites and salt with a mixer on medium-high speed until foamy. Increase the speed to high, gradually whisk in 2 tablespoons of sugar, and beat until soft peaks form. Fold a quarter of the egg whites into the banana mixture, then fold in the remaining beaten egg whites. Don't delay this step; timing is crucial for a perfect soufflé: whisk, fold, and bake the soufflé without wasting a second.
- Divide the soufflé evenly among the prepared ramekins. Bake until the soufflés are puffed and golden, about 15 minutes. Dust the finished soufflés with cocoa powder, if desired. Serve immediately.
Categories:
Similar recipes
