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    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.

 

 

 


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