Serves 4
- 200g Banana
- 100g Full Fat Milk
- 22.5g Corn Flour
- 35g sugar
- Juice of one lemon
For the whites
- 125g egg whites
- 30g Sugar
Video Recipe
Method
Butter the ramequins and dust with sugar; put in fridge.
For the Banana puree place banana, milk, cornflour and sugar in a food processor and blitz; heat through for 2 minutes on a low flame and set a side.
Whisk the whites and then add the sugar
For the soufflé take a third of the meringue and whisk into the thickened Puree. Lightly fold in the remaining two thirds. Do this gently so the air is not knocked out of the mix. Divide the mix between the dishes. Smooth the surface of the soufflé and trim edges with your thumb. When ready to bake, space out on a tray and bake in a medium to hot oven (180C/350F/Gas 4) for approximately 10-12 minutes depending on the size and dish. Dust with icing sugar, and serve immediately.
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