Banana-Rum Souffle
- 1 teaspoon softened unsalted butter
- 2 tablespoons granulated sugar, plus additional for dusting
- 3 large ripe bananas, peeled and sliced
- 1/4 cup dark brown sugar
- Juice of 1/2 lemon
- 2 tablespoons dark rum
- 5 large egg whites
- Pinch fine salt
- Cocoa powder for dusting, optional
- Lightly butter the insides of 4 (1-cup) ramekins, then dust with sugar.
- Space them evenly on a baking sheet and put in the freezer.
- Put the bananas, brown sugar, lemon juice, and rum in a medium saucepan.
- Cook uncovered, over medium heat, stirring occasionally, until the bananas begin to soften, about 7 minutes.
- Mash the bananas with a potato masher or large fork until mostly smooth; continue cooking to make a thick puree, about 8 more minutes.
- Cool to room temperature.
- Position the oven rack in the lower third of the oven and preheat to 425 degrees F.
- Whip the egg whites and salt in a large bowl with an electric mixer at medium-high speed until foamy.
- Increase the speed to high, gradually pour in the 2 tablespoons sugar, and whip until the whites hold soft peaks.
- Fold a quarter of the whites into the banana mixture and then fold in the remaining whites.
- (Don't dally here; timing is everything with souffles.
- Whip, fold, and get the souffle in the oven without missing a beat.)
- Evenly divide the batter among the prepared ramekins.
- Bake the souffles until well puffed and golden, about 15 minutes.
- Dust with a light sprinkling of cocoa powder, if desired.
- Serve immediately.
butter, sugar, bananas, dark brown sugar, lemon, dark rum, egg whites, salt, cocoa
Taken from www.foodnetwork.com/recipes/food-network-kitchens/banana-rum-souffle-recipe.html (may not work)