Banana Souffle
By: Anonymous
Published: Sunday, January 3, 2010 - 11:07pm

Ingredients




2 Very ripe medium bananas, cut 1-inch chunks
2 teaspoons Fresh lemon juice
2 teaspoons Poire William
1 teaspoon Vanilla extract
4 Eggs, separated, at room t
3 tablespoons Teaspoons sugar (+2tsp)
1 pch cream of tartar
Fresh raspberry puree, strained

Preparation

1 Preheat the oven to 450 degrees. Spray four 1 1/2 cup souffle dishes with nonstick cooking spray. 2 In a food processor, puree the bananas with the lemon juice, Poire William and vanilla until smooth. Add the egg yolks and 1 teaspoon of the sugar; process to blend thoroughly. Scrape the banana base into a medium bowl. 3 In a mixer bowl, beat the egg whites with the cream of tartar at high speed until stiff peaks form. With the mixer on, sprinkle on the remaining 3 tablespoons sugar and continue beating until the whites are glossy. Fold the egg whites into the banana base. 4 Spoon into the prepared dishes; the mixture will mount to the top. Run your thumb around the inside rims to form a 1/4-inch groove in the mixture; this will help the souffles rise evenly. 5 Set the dishes on a baking sheet and bake for 7 minutes. Reduce the heat to 425 degrees and bake for 7 minutes longer, or until puffed and browned. 6 Spoon a little raspberry sauce on top and serve immediately. 7 Yield: 4 servings