From our chef ambassador Joe, this Banana Soufflé is one to impress the guests. This light and fluffy dessert is one that is a big crowd-pleaser and enjoyed by everyone!
Makes 4 soufflés
Banana Souffle Crumb
- 58g Caster Sugar
- 1 Egg
- 16g Butter, melted
- 55g Banana Flour (split into 35g and 20g)
- 100g Rice Flour
- 15g Coconut Oil
- 25g Instant coffee
- Preheat oven to 170˚ Line baking tray with baking paper.
- Whisk sugar and eggs until combined. Incorporate melted butter and then remaining ingredients.
- Bake for 30 minutes until brown and crunchy.
- Allow to cool then, place into Thermomix and blend to form a fine crumb. Reserve in a lidded container
Banana Souffle Base
- 660g Milk
- 330g Cream
- 330g Fresh Banana
- 116g Arborio Rice
- 74g Caster Sugar
- 20g Banana Flour
- Combine all ingredients and place into a pot. Bring to a simmer, then place covered into a pre-heated 160˚C degree oven for 1 ½ hours.
- Once cooked allow to cool slightly then blend in a Thermomix until smooth.
- Place into a container and cling film the surface to prevent a skin forming. Allow to cool down in fridge for a few hours.
- Soufflé Crumb
- 300g Soufflé Base
- 260g Egg Whites (at room temperature)
- 80g Caster Sugar
- Pre heat a fan forced oven to 190˚
- Grease four soufflé dish with soft butter, brushing up towards the rim. Place into fridge and allow to set for 5 minutes.
- Re-brush a second time, again going from the bottom of the mould to the rim. Then immediately place soufflé powder inside the mould and roll the mould around to coat the edge of it. Tip out excess crumb.
- In a large stainless steel bowl, gently warm soufflé base over a bain-marie until softer and only just warm.
- Place the egg whites into a stand mixer bowl and add 1/3 (25g) of the sugar. Start whisking on high until ribbons start to form and hold. Then gradually add the remaining sugar, a table spoon at a time.
- Once all the sugar has been added add half into the soufflé base bowl. Gently start folding the egg whites and sugar in. Once about 70% combined add the last half egg white and fold in gently.
- Place into a piping bag and pipe into prepared moulds then bake for 15 minutes. Do not open oven door.
- Remove and immediately dust with icing sugar, then serve.
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