BANANA SOUFFLÉ
Banansufflé
2/3 cup milk
4 egg yolks
5 egg whites
4 tablespoons sugar
grated zest from 1 lemon
1½ bananas
Melt the fat in a saucepan, sprinkle with the flour and let sizzle for a minute or so. Beat in the milk and boil on low heat for a couple of minutes. Beat the 5 egg whites until stiff, then beat egg yolks, sugar and lemon zest until thick and fluffy. Blend the egg yolk batter into the saucepan and then turn in the egg whites.
Banansufflé
Impress your dinner guests with a soufflé that rises
beautifully in the oven – but remember to let the guests wait for the soufflé
and not the other way around!
4 servings
3 tablespoons butter or margarine
3 tablespoons flour2/3 cup milk
4 egg yolks
5 egg whites
4 tablespoons sugar
grated zest from 1 lemon
1½ bananas
Melt the fat in a saucepan, sprinkle with the flour and let sizzle for a minute or so. Beat in the milk and boil on low heat for a couple of minutes. Beat the 5 egg whites until stiff, then beat egg yolks, sugar and lemon zest until thick and fluffy. Blend the egg yolk batter into the saucepan and then turn in the egg whites.
Peel and slice the bananas and blend them into the
batter. Pour in a greased soufflé dish or some other oven-proof dish with high
walls. Bake the soufflé in the lower part of the oven at 350F for 30
to 35 minutes or until set and risen good.
Serve the dessert immediately with a dab of whipped
cream and fresh fruit, like sliced strawberries or kiwi fruit.
Enjoy!
Bella
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