Ingredients
- 2x bananas
- 1x tablespoon of corn flour
- 1x tablespoon of water
- 1x teaspoon of vanilla extract
- 6 egg whites
- 150g caster sugar
- 1x tablespoon of icing sugar
- 600ml Double Cream
- 1 can of Condensed Milk
- 1x jar of Peanut Butter
Method
Inspired by one of the Fox andPheasant’s delicious puddings, I decided to recreate their Banana Souffle by serving it with Peanut Butter Ice-cream. I personally, like many others, think peanut butter and banana is a winning combination and this is a simple and super light recipe to show off one’s culinary skills to their nearest and dearest.
Top Tip: make sure your oven is hot enough before putting in the souffles and don’t keep opening the oven, however tempting it is! Let those babies rise for approximately12 minutes (timings are crucial) and serve them immediately. No one likes a deflated souffle!
- Start by making the peanut butter ice cream. I have to admit this is an oversimplified method, but it means the ice cream sets quickly (approx.3-4 hours). Whisk the double cream and condensed milk together in a bowl until thick.
- Add the peanut butter and mix evenly using a spatula
- Place into a Tupperware and freeze until set. I prefer the ice-cream a little soft so make sure to take it out 5 minutes before serving
- Preheat the oven to 180-200degrees Celsius and prepare 6 ramekins all of a similar size. Grease the ramekins with butter and coat them in a thin layer of caster sugar to allow the souffles to rise evenly
- Prepare your banana paste. Place the bananas, cornflour and water into a blender and blitz to create a paste.Add a dash of vanilla extract
- Place egg whites into a large mixing bowl and whisk (I recommend using an electric whisk or you will be here for hours), slowing adding the sugar, until the peaks are soft (they are starting to hold but are not too stiff)
- In a separate mixing bowl add 4dessert spoons of the banana paste followed by 1/3 of the egg white mixture.Mix the ingredients together
- Add the remaining egg whites, using a spatula to ensure everything is well mixed
- Place the mixture into the ramekins. Use a knife to create an equally levelled surface and your thumb to remove any mixture from the edge of the ramekin (this allows the souffle to rise evenly in the correction direction)
- Refrigerate for 20 minutes or until ready to serve
- Place in the oven (making sure the ramekins aren’t too close to one another on the tray) and cook for 10-15minutes depending on the size of the ramekin. I cooked mine for precisely 12minutes
- Dust with icing sugar and serve immediately with the peanut butter ice cream (or they will deflate)