Banana Soufflé
Serve the soufflé right away. It's at its best hot. The soufflé deflates fairly quickly, within 5–7 minutes. I tried it both hot and after it had cooled — while it's hot it's much tastier and airier. This dessert will appeal first and foremost to anyone who loves baked goods with bananas. There are a lot of mixed reviews online: some people rave about it, others say they don't care for the soufflé — even though both camps love bananas as such. Baked together with sugar, the soufflé turns out almost cloyingly sweet, and that's not for everyone. So go by your own taste.
Cooking method
-
Step 1:
Measure out the ingredients. For the soufflé, it's best to use ripe, soft, fragrant bananas with a pronounced flavor, since underripe bananas are almost flavorless and the soufflé won't turn out very well with them.
-
Step 2:
Make a syrup from the sugar and water. Let it thicken, then take it off the heat.
-
Step 3:
Blend the bananas into a purée. Mix the banana purée with the hot syrup and let it cool.
-
Step 4:
Whip the egg whites with salt into stiff peaks.
-
Step 5:
Gently fold the whipped whites into the banana mixture. You should get a fairly airy, fragrant, even foam.
-
Step 6:
Grease the baking molds with butter and dust them with sugar. Spoon the banana mixture into the molds. Bake the soufflé at 400°F (200°C) for about 15 minutes. Whatever you do, don't open the oven door during baking. Bake until a golden crust forms on top.
Caloric content of the products possible in the composition of the dish
- Bananas - 89 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted table butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Salted peasant butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Egg whites - 44 kcal/100g
