Passionfruit & banana soufflés New!
Banana and passionfruit is a match made in heaven, especially in a tangy,
golden soufflé that isn’t scary to make at all.
Ingredients (serves 6)
1 tbs unsalted butter, melted
1/2 cup (110g) caster sugar, plus extra to sprinkle
3 free-range eggs, separated
1 ripe banana, mashed
4-5 passionfruit (to give 100ml pulp)
Icing sugar, to dust
1. Preheat the oven to 190C.
2. Brush six 170ml soufflé dishes or ramekins with the melted butter
and lightly sprinkle with a little extra caster sugar, tipping out any
excess.
3. In a large bowl, beat the egg yolks with 1/4 cup (55g) caster sugar
using an electric mixer, until pale and smooth. Beat in mashed banana and
passionfruit.
4. In another large bowl, beat eggwhites to soft peaks. Gradually add
the remaining 1/4 cup (55g) caster sugar and continue beating until you have
glossy, stiff peaks. Using a large metal spoon, gently fold eggwhite, a
little at a time, into the yolk mixture, taking care to keep as much air in
the mix as possible.
5. Fill soufflé dishes or ramekins to the brim and run your thumb
around the inside edge of each ramekin (this will help the soufflés rise).
Place on a baking sheet and bake on a rack just below the middle of the oven
for 12-14 minutes until puffed and golden.
6. Carefully remove the soufflés from the oven, then dust with icing
sugar and serve immediately.
Prettypinkbutterfly
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
[email protected]
[email protected]
<*> To unsubscribe from this group, send an email to:
[email protected]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
