Banana and Caramel Soufflé
Share
Banana and Caramel Soufflé
Ingredients
- 450 g banana puree
- 45 g cornflour
- 90 ml water
- 240 g egg whites
- 150 g sugar
Method
- In a saucepan, combine banana puree, cornflour, and water. Heat over medium heat while whisking continuously until thickened. Set aside to cool.
- Whisk egg whites in a large, clean bowl until soft peaks form.
- Gradually add sugar to the egg whites while whisking until stiff peaks form.
- Fold the cooled banana mixture gently into the meringue, ensuring it is well incorporated without deflating the mixture.
- Grease soufflé molds and sprinkle with sugar to coat evenly. Tap out any excess sugar.
- Fill the molds with the soufflé mixture to just below the rim, then run a spatula across the top to level the surface.
- Bake in a preheated oven at 180°C for 12–15 minutes or until well-risen and golden. Serve immediately.
Caramel Ball
Ingredients
- 600 g caramel
- 650 g milk chocolate
Method
- Shape caramel into small balls and chill in the fridge until firm.
- Melt milk chocolate over a bain-marie or in the microwave until smooth.
- Dip the caramel balls into the melted chocolate using a fork or skewer to coat them completely. Let excess chocolate drip off.
- Place coated balls onto a parchment-lined tray and allow them to set at room temperature or in the fridge.
- Use the caramel balls as a garnish or accompaniment for the soufflé.