Free Recipe Rum and Banana Boat Souffle
Recipe Type: F Recipes
Recipe Preparation: bake
Cooking Ingredients for Rum and Banana Boat Souffle Recipe
4 tb Fresh lemon juice
1 tb Cornstarch
1/2 c Light cream
2 lg Eggs – separated
2 tb Rum
Rum and Banana Boat Souffle Preparation
1. Wash bananas and dry well. Remove a very thin section of peel off side of banana. You are trying to keep peel as intact as possible so cut carefully. Remove the banana from peel. 2. Place 1 peel in each of 4 individual baking dishes. Sprinkle with lemon juice. Set aside. 3. In a sauce pan combine 1 tablespoon powdered sugar, 1 tablespoon cornstarch and light cream. Cook, whisking constantly, until mixture becomes very thick. 4. In a blender or food processor, puree two of the bananas, or enough to make 1 cup of puree. You won”t need the other two bananas for this recipe. They can be mashed and 1 teaspoon of lemon juice added; seal tightly and freeze for later baking use. 5. In a saucepan, combine cream mixture, banana puree, egg yolks and rum; mix well. Cook, whisking constantly, until mixture thickens. Remove from heat, transfer to a bowl, and chill slightly. 6. In a mixing bowl, beat egg whites until stiff peaks form. Add a small amount of the whites to banana mixture; mix well. Gently fold remaining whites into the mixture. 7. Spoon mixture into banana peels, piling slightly. Sprinkle with a little sifted powdered sugar. 8. Bake 15 minutes in a preheated 350-degree oven until top is lightly browned. Sprinkle with powdered sugar and serve immediately. Also good with a very light sprinkling of freshly ground nutmeg or cinnamon. Recipe By : Jo Anne Merrill From: Date: 05/27
Recipe Serves: 4
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