BANANA SOUFFLÉ
Serves 8
1 teaspoon butter, softened 1 teaspoon
sugar 4 bananas, thinly sliced 1 teaspoon sugar 1/2 cup dark rum
4 tablespoons butter 1/2 cup flour 2 cups milk, scalded 1
teaspoon vanilla extract 1/2 cup sugar 5 egg yolks 5 egg whites
1/4 teaspoon cream of tartar
Prepare the soufflé mold:
Butter the bottom and sides of mold. Coat the inside surface with sugar.
Preheat oven to 350 degrees. In a bowl, combine the banana slices, sugar
and rum. Let macerate at room temperature for 1/2 hour. In a medium
saucepan, melt the butter, stir in the flour, and whisk in the milk. Stir over
medium heat till thick. Stir in the vanilla and sugar. Continue to cook over
low heat for 5 more minutes. Transfer to a large bowl. Cool mixture for 20
to 30 minutes. Mix in the egg yolks one at the time. Blend in the banana
mixture. Beat the egg whites with the cream of tartar until medium-firm.
Fold into the banana mixture. Spoon into the soufflé dish. Bake for
35 to 40 minutes.
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