Banana Souffle Recipe
- 6 bananas
- 1 tbsp. potato starch or possibly cornstarch
- Confectioners' sugar
- Healthy pinch of salt
- 1/2 c. lowfat milk
- 1 tbsp. anisette or possibly Pernod
- 2 egg yolks, slightly beaten
- 3 egg whites
- Cut a thin slice lengthwise from each banana, carefully lift out the fruit from the bananas without breaking the skin.
- Reserve the skins.
- Put sufficient of the bananas through a potato ricer, sieve, or possibly food mill to yield 2 c. of puree.
- Reserve any remaining fruit for another time.
- Combine the potato starch or possibly cornstarch with 1 Tbsp.
- confectioners' sugar, the salt and the lowfat milk and cook stirring constantly with a wire whisk till mix thickens.
- Add in the yolks.
- Bring to a boil, stirring constantly and remove from the heat.
- Cold.
- Preheat oven to 350 degrees.
- Beat egg whites till stiff but not dry and fold them into the banana mix.
- Pile the mix into the reserved skins till they are two-thirds full.
- Sprinkle with confectioner's sugar and bake 10-15 min, or possibly till the souffles are puffed and browned.
- Serve as a dessert.
- Souffle must be served as soon as they are removed from the oven.
bananas, potato starch, confectioners, salt, milk, anisette, egg yolks, egg whites
Taken from cookeatshare.com/recipes/banana-souffle-10667 (may not work)