Banana Soufflés

Name: Banana Soufflés
Yield: makes 4 servings
Ingredients: 2 medium very ripe bananas, mashed; 2 teaspoons rum; 1/2 teaspoon freshly squeezed lemon juice; 1/2 cup (125 ml) pastry cream (page 236); 4 large egg whites, at room temperature; Pinch of salt; 2 tablespoons (30 g) sugar, plus more for sprinkling

December 9, 2011

Sweet, creamy mashed banana pulp is an ideal soufflé base, but if you think bananas are just too humble to be turned into an elegant dessert worthy of serving to guests, try these simple soufflés spruced up with some warm chocolate sauce passed alongside. Be sure the bananas that you use are really ripe—the skins of yellow bananas (as opposed to red ones that are less common) should be covered with black speckles and their texture should be soft.

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