Banana Soufflé

No. 165

One should expect that “The Affordable Art Fair” features art that is affordable. After a quick visit on Saturday, I left thinking it might be more appropriately renamed The Affordable Art Fare, but only if you happen to be Xi Jinping, who appears to buying up anything the Queen is happy to sell.

Having said this, I later found out that allegedly even the Chinese agree the show is pricey, which was confirmed after a visit by their Minister of Art, Much Too Dear.

We like to make our own works at The Underground Cookery School, and this week’s banana soufflé recipe is from our new menu.

Butter 4 ramequins and dust with sugar; put in fridge.

For the banana puree place banana, milk, corn flour and sugar in a food processor and blitz; transfer to a pan, heat through for 2 minutes on a low flame, and set aside.

Whisk the whites and then add the sugar; you’re looking for stiff peaks.

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 ramequins. Smooth the surface of the soufflé and trim edges with your thumb. When ready to cook, 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 of the ramequins. Dust with icing sugar, add ice cream of your choice, and serve immediately.

If you happen to be in the steel industry in Scunthorpe then The Affordable Art Show might not be for you, unless you retrain as a cyber hacker, empty the bank accounts of Talk Talk customers and then transfer their money to your own account, although isn’t that also called the steal industry?

BANANA SOUFLEE
Serves 4

200g bananas
100g full fat milk
22.5g corn flour
35g sugar
Juice of one lemon

For the whites
125g egg whites
30g sugar

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