Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | Very ripe medium bananas; cut 1-inch chunks |
2 teaspoons | Fresh lemon juice |
2 teaspoons | Poire William |
1 teaspoon | Vanilla extract |
4 \N | Eggs; separated, at room t |
3 tablespoons | Teaspoons sugar (+2tsp) |
1 \N | Pn cream of tartar Garnish-- |
\N \N | Fresh raspberry puree; strained |
Preheat the oven to 450 degrees. Spray four 1½ cup souffle dishes with nonstick cooking spray.
In a food processor, puree the bananas with the lemon juice, Poire William and vanilla until smooth. Add the egg yolks and 1 teaspoon of the sugar; process to blend thoroughly. Scrape the banana base into a medium bowl.
In a mixer bowl, beat the egg whites with the cream of tartar at high speed until stiff peaks form. With the mixer on, sprinkle on the remaining 3 tablespoons sugar and continue beating until the whites are glossy. Fold the egg whites into the banana base.
Spoon into the prepared dishes; the mixture will mount to the top. Run your thumb around the inside rims to form a ¼-inch groove in the mixture; this will help the souffles rise evenly.
Set the dishes on a baking sheet and bake for 7 minutes. Reduce the heat to 425 degrees and bake for 7 minutes longer, or until puffed and browned.
Spoon a little raspberry sauce on top and serve immediately.
Yield: 4 servings
Recipe By : COOKING RIGHT SHOW #CR9725 Posted to EAT-L Digest 4 October 96 Date: Sat, 5 Oct 1996 09:08:44 -0400 From: Bill Spalding <billspa@...>