Hot banana souffle

Yield: 6 Servings

Measure Ingredient
2 tablespoons Butter or margarine
2 tablespoons Cornstarch
1 cup Mashed bananas; (3 medium)
1 tablespoon Fresh lemon or lime juice
½ teaspoon Grated fresh lemon or lime peel
4 \N Eggs; separated
1 \N Egg white
½ cup Sugar
½ cup Butter or margarine; softened
1 cup Confectioners' sugar
1 \N Egg; beaten
2 tablespoons Rum

RUM SAUCE

In a large saucepan melt butter or margarine; blend in the cornstarch. Add the mashed bananas. Cook the mixture 2 to 3 minutes over low heat, stirring constantly. Stir in rum, lemon or lime juice and peel. Remove from heat.

Beat the 5 egg whites until stiff peaks form; set aside. With same beaters, beat egg yolks and sugar until light and thick. Stir into banana mixture.

Fold in the reserved beaten eggs whites. Turn into a buttered 2 quart souffl‚ dish. bake at 350 degrees F. 30 to 40 minutes, or until center is set. While souffl‚ is baking, prepare the Rum Sauce. Serve immediately with Rum Sauce*. Rum Sauce: In top of double boiler, mix together butter and confectioners' sugar. Stir in the egg and Rum. Place over boiling water and cook, stirring constantly, until slightly thickened. Serves 6-8 From

Recipe by: Turbana Corporation

Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on Aug 21, 1998, converted by MM_Buster v2.0l.

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