Banana Souffle
Cook Time 30 minutes
Servings 2
Ingredients
Butter, for greasing
1 very ripe banana
4 tbsp sugar, plus extra for coating ramekins
1 vanilla bean, seeds scraped
2 tbsp castor sugar
1 egg yolk
4 egg whites
Icing sugar, for dusting
Dollop cream, to serve
Method
Preheat oven to 180°C and grease 2 x 3/4-cup capacity soufflé ramekins with butter.
Blend the banana, 1 tbsp sugar, vanilla and egg yolk to a smooth paste.
Beat egg whites until soft peaks form then gradually add 3 tbsps castor sugar, continually & beat to stiff peaks. Fold 1/3 of the egg mixture into the banana mixture then gently fold the rest of each mixture together.
Fill the ramekins with the mixture to the top, use a knife and scrape across the top of each ramekin removing any excess. Bake for 7-10 minutes, dust with icing sugar, and serve immediately with cream.