Roasted Banana Soufflé
- Ripe Banana Puree 2 Cups (500g)
- Sugar ½ Cup + 2 Tablespoons (125g)
- Cognac 1/8 Cup (25g)
- Pectin 2 T (10g)
- Lemon Juice 2T
- Nutmeg Powder 1/8t
- Ceylon Cinnamon Powder 1/8t
Place the banana puree in a sauce pot with half of the sugar and the lemon juice, and cook on medium heat for about 3 minutes. Combine the remainder of the sugar and the pectin and mix it in with the puree, and cook until mixture boils for about one minute. Chill with plastic wrap directly on top of the custard, until it's cool. This can be prepared up to 2 days in advance.
- Whites 5 Egg Whites (125g)
- Powder Sugar ½ C (55g)
- Lemon Juice 1T
Put the lemon juice into the egg whites, at room temperature, and whish in the powdered sugar. On medium speed, whip until it holds medium peaks. Gently fold the meringue into the custard in 3 parts, taking care in the last step to fold gently. Spoon into buttered and sugared ramekins, and chill until ready to bake.
When ready bake in a 375 degree oven, for about 8-10 minutes, or until it comes about 2 inches off the top of the ramekin, and is golden brown on top.
About Taste Catering:
Established in 1978, Taste is women-owned and operated and has provided the very best in catering and event planning services for private and corporate clients in the San Francisco Bay Area for almost 30 years. From an elaborate and very private rock-star wedding in Napa to a Fortune 500 company picnic for 4,000 in Silicon Valley to an elegant, high security sit-down dinner for the President of the United States, our client list speaks for itself. Taste is committed to making your unique event the best that you or your guests have ever attended.
For more information, visit www.tastecatering.com