Banana Soufflés with Pineapple Compote
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- For the banana soufflés
- 2 Tbsps butter
- 2 Tbsps sugar
- 2 egg yolks
- 60 grams Crème fraiche
- 200 grams Banana (mashed)
- 1 tsp lemon juice
- 2 Tbsps almonds (grated)
- 2 Tbsps Couverture (grated)
- 2 egg whites
- 1 Tbsp cornstarch
- butter (for the mold)
- sugar (for the mold)
- For the pineapple compote
- ½ can Pineapple
- 1 tsp cornstarch
- 1 Tbsp Crème fraiche
- For baking
- 4 Soufflé dishes (each around 160 ml) (approximately 5 ounces)
Preparation steps
1.
For the banana soufflés: Beat the butter and sugar until fluffy. Add the egg yolks and beat until very foamy. Add the crème fraîche, banana, lemon juice, almonds and chocolate and mix until combined.
2.
Whip the egg whites until very stiff then fold into the soufflé base along with the cornstarch.
3.
Grease the soufflé dishes with butter and coat with sugar. Fill with the soufflé batter and bake in a preheated oven at 350°F for about 25 minutes in a hot water bath.
4.
For the compote: Strain the pineapple juice into a saucepan. Remove a little juice and whisk into the cornstarch. Add to the saucepan and bring to a boil.
5.
Cut the pineapple into small pieces, add to the thickened sauce and then stir in the crème fraîche. Serve with the soufflés.
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