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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 soufflé dish. Bake for 30 to 40 minutes, or until center is set.

    While soufflé 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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