I had fully intended to mass-post a handful of recipes before the Easter Weekend, and then Easter week happened and I realized that was definitely not going to happen! Between the mass influx of last-minute pie orders and getting all bunny ready, my life was consumed. It’s these times when I realize that I am a mom of three kids under 5!
So without further ado, I give you my first foray into making soufflés (and I have a feeling you are going to laugh at my expectations)!
I’m not going to lie, I thought a soufflé was some kind of magical puffed up cake. Imagine my shock and horror to find out that really, it is beaten egg whites and sugar… Like, throw me a bone here, there isn’t even flour! Never have I been so remarkably wrong! All those times I ordered Creme Brûlée at restaurants, I should have been ordering the soufflé!
I’ve watched all the baking shows… the ones that challenge the contestants with soufflés… where the bakers wait on the floor staring at their confections as they rise, quietly (or loudly in some cases) saying “don’t fall! don’t fall! don’t fall”. Of course, this put soufflés in the “to hard to bake” column, shelved for all eternity.
But then I decided that eternity was too long and that I should at least try (while trying to keep 3 kids entertained on the side, I must add). Imagine my shock and horror (AGAIN!) when I realized that these puppies are really quite simple! Whip your eggs and prepare your ramekins properly and you are golden! All this time I could have been blowing the minds of all my friends (haha)!
So were you on the “it’s too hard train”? Because you need to jump off, right now!
HOT BANANA + CHOCOLATE FUDGE SOUFFLÉ
makes 4 small or 2 large ramekins
ingredients
banana soufflé:
2 bananas
6 egg whites
150g caster sugar
butter for greasing
1 Tbsp. water
1 Tbsp. cornstarch
2 dashes lemon juice
chocolate fudge sauce:
1/2 cup brown sugar
1/4 cup cocoa powder
1/4 cup butter
1/4 cup milk
1 Tbsp. vanilla
steps
banana soufflé:
Prepare you ramekins but buttering bottoms and sides well. Place a dessertspoon of caster sugar into each ramekin and roll around until it is evenly lined with the sugar. Tip the remainder into another and repeat until all four are well lined using more sugar if necessary.
Preheat oven to 400F.
Make the base of the soufflé by mixing the water and cornstarch together. Place into a food processor with the ripe bananas and a squeeze of lemon juice. Process until a smooth pulp is achieved scraping down once or twice if required
Ensure a clean mixing bowl for a stand mixer is free from grease by scalding with boiling water and drying. Place the egg whites in a bowl and start to whisk.
In a large bowl, measure out four heaped dessertspoons of the banana pulp mixture, take a third of the meringue and mix thoroughly to achieve a paste.
Gently fold in the remaining meringue and divide between the ramekins. Smooth off the top to create a flat surface and run your thumb around the edge of the soufflé to make sure the edge does not stick to the sides (this will also help the soufflé rise straight and flat). The soufflé can now be held in a fridge until needed for a couple of hours
When ready to bake, space out onto a tray. Bake for 10-15 minutes depending on the size of the dish
chocolate fudge sauce:
In a small mixing bowl stir together brown sugar and cocoa powder, set aside.
In a medium saucepan, over medium heat, add butter and milk, bring to a slow boil, and let it bubble for 3-5 minutes. Stirring occasionally. Add cocoa and brown sugar mixture, stirring constantly and cook for 2-3 minutes and sauce is smooth.
Immediately remove from heat and stir in vanilla. Set aside to cool and thicken.
assembly:
Immediately top soufflés with chocolate fudge sauce and serve!
