Simple, inexpensive ingredients are used to produce a easy decadent dessert.
Ingredients
| 20 ml | Water |
| 5 ml | Lemon juice |
| 60 g | Caster sugar |
| ½ tsp | Vanilla essence/extract |
| 50 ml | Cream |
| 10 g | Unsalted butter |
| ¾ tsp | Sea salt flakes |
Hot Banana Soufflé
| 50 g | Bananas, peeled (Main) |
| ½ tsp | Lemon juice |
| 20 g | Caster sugar |
| 15 g | Unsalted butter, room temperature |
| 2 | Free-range eggs, size 7 |
| 5 g | Icing sugar, for dusting |
| 1 whole | Banana, 8 slices for garnish |
| 4 sprigs | Mint, for garnish |
Cinnamon tuile garnish
| 30 g | Butter |
| 25 g | Light muscovado sugar |
| ½ Tbsp | Light corn syrup |
| 15 g | Plain flour |
| ¼ tsp | Ground cinnamon |
Directions
- Firstly, begin by making the salted caramel sauce. Place the water and lemon juice into a suitable sized pan. Carefully place in the sugar and bring it to the boil. Cook the sugar liquid until the sugar starts to turn golden brown. Do not stir, but gently swirl the pan to make sure all the sugar melts and is of even colour. Once the golden coloured sugar is ready, remove from heat. Mix the vanilla bean extract into the cream and carefully pour it into the pan. Whisk in the butter and add the sea salt. Leave the salted caramel sauce to cool slightly before serving.
- To prepare the cinnamon tuiles. Preheat oven to 190 °C /Fan 170°C In a saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring occasionally until sugar is dissolved. Remove pan from heat and stir in flour and cinnamon. Mix well with wooden spoon until smooth. Spoon 4 rounded half teaspoons of the tuile mix about 10 centimetres apart onto an ungreased baking sheet. Bake the tuiles in middle of oven for 5 to 6 minutes until golden in colour. Once cooked, carefully remove tuiles from baking sheet with a palette knife and place each one over a rolling pin to create a curved shape. Allow tuiles to cool and set before using as a garnish. Note – this mix makes about 10 tuiles.
- To make the soufflés. Increase the oven temperature to 200°C /Fan 180°C Lightly butter 4 individual ramekins. Using 10 g of the caster, dust the insides with the sugar, by placing a spoonful of sugar in each, and rolling it around the ramekin ensuring that it sticks to the bottom and sides. Shake off any excess. Separate the egg yolks from the whites. Mash and blend the banana with the lemon juice and 2 egg yolks until smooth, by liquidizing or using a food processor. In a separate large clean bowl, whisk the egg whites and the remaining caster sugar until firm peak. Gently fold the beaten egg whites into the banana and egg yolk puree. Pour mixture level to the top of the prepared individual ramekins. Place ramekins on a pre heated baking tray in oven and cook for 10 minutes, until well risen and golden on top. Carefully remove from oven and lightly dust the top of each soufflé with icing sugar.
- Garnish four cold dessert plates with two angled slices of chilled banana, a sprig of mint and a cinnamon tuile. Serve a small amount of salted caramel sauce in tiny pots. Place the hot ramekin on each plate and serve immediately.
- Note - In my recipe and photo, I have made a small pot of salted caramel sauce to accompany the soufflé. Other suitable side accompaniments could be fresh cream or vanilla ice-cream. Approximate cost of total ingredients is $11.00. I can confirm that this my original recipe