Hot banana souffle
6 Servings
Ingredients
| Quantity | 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 | Eggs; separated | |
| 1 | Egg white | |
| ½ | cup | Sugar |
| ½ | cup | Butter or margarine; softened |
| 1 | cup | Confectioners' sugar |
| 1 | Egg; beaten | |
| 2 | tablespoons | Rum |
Directions
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.