Souffle: Hot Banana Souffle w/ Rum Sauce
Source of Recipe
internet
List of Ingredients
2 tablespoons butter or margarine
2 tablespoons cornstarch
1 cup mashed bananas (3 medium)
1 tablespoon fresh lemon or lime juice
1/2 teaspoon grated fresh lemon or lime peel
4 eggs separated
1 egg white
1/2 cup granulated sugar
Rum Sauce:
1/2 cup butter or margarine softened
1 cup confectioners' sugar
1 egg beaten
2 tablespoons rum Recipe
Preheat oven to 350 degrees F. Butter a 2-quart souffle dish. In a large saucepan melt butter or margarine; blend in the cornstarch. Add the mashed bananas. Cook the mixture 2 to 3 minutes over low heat, stirring constantly. Stir in rum, lemon or lime juice and peel. Remove from heat.
Beat the 5 egg whites until stiff peaks form; set aside. With same beaters, beat egg yolks and sugar until light and thick. Stir into banana mixture. Fold in the reserved beaten eggs whites. Turn into prepared souffl� dish. Bake for 30 to 40 minutes, or until center is set.
While souffl� is baking, prepare the Rum Sauce. Serve immediately with Rum Sauce. Yield: 8 servings
Rum Sauce: In top of double boiler, mix together butter and confectioners' sugar. Stir in the egg and rum. Place over boiling water and cook, stirring constantly, until slightly thickened.
|
|