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.