Hot Banana Soufflé
When I served ‘S’, our little sister, one of the soufflés (there’s four of us at home by the way – N, S, me and our eldest brother), she just exclaimed, “Soufflé Girl!” Yes, I would do anything to add a Doctor Who reference into one of our posts. While N could be impersonating a soufflé-making Dalek, these magical puffs were nothing like those that turned out in the sci-fi show (they were burnt, in case you didn’t know).
Soufflés are odd desserts. They are like cakes, but are too soft to be actually feel like you’re eating one. It’s almost like eating clouds; they are just so light and fluffy. Watching them rise up from their little cups was giggles-inducing. S would not believe me when I told her that they were not created with modern technology. In fact, it goes all the way back to the 18th century in France. She would then reply in question, “But… how…” Well, I could not answer her after that. If only The Doctor could bring us back to investigate. Maybe it was even The Doctor himself who invented it. He made the Yorkshire Pudding after all.
Hot banana soufflé
By Paul Heathcote
6 egg whites
150g of caster sugar
1 tablespoon of cornflour
3 1/4 tablespoon of water (room temperature)
butter for greasing
Juice of 1/2 lemon
Preheat oven at 190C.
Butter the ramekins but not too much. Coat the inside of one ramekin with caster sugar. Make sure roll it is evenly lined with the sugar. Pour the remaining sugar into the next ramekin and repeat until all four are well lined.
To make the base of the soufflé, mix the water and corn flour together. Pour the mixture into a food processor with the bananas and half of the lemon juice. Blend it until it becomes a smooth pulp.
Place the egg whites in a clean bowl and start to whisk. Ensure that no yolk is present within the liquid.
Add the sugar gradually and the other half of lemon juice until smooth soft peeks of meringue form.
In a large bowl, mix four heaped dessertspoons of the banana pulp mixture and a third of the meringue to make a paste.
Gently fold in the remaining meringue and divide between the ramekins. Smooth off the top to create a flat surface. Run your thumb around the edge of the soufflé to make sure the edge does not stick to the sides – this will help the soufflé rise straight. Place them in the fridge for about 30 minutes or more, until needed.
When ready to bake, space out onto a tray and bake for 10-15 minutes at 190C.
Serve immediately with vanilla ice cream. (I ate mine with durian ice cream. Weird, I know.)
A greasy bowl would affect the egg whites and not let it be as stiff and fluffy as desired. Make sure the bowl is clean and free from grease, to do so, just scald it with boiling water and dry.