Banana-rum souffle

This superb souffle is made a bit naughty by adding rum - but tastes very nice!

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyMedium
1 tsp softened unsalted butter
2 tbsp granulated sugar, plus additional for dusting
3 large ripe bananas, peeled and sliced
43g dark brown sugar
Juice of 1/2 lemon
2 tbsp dark rum
5 large egg whites
Pinch fine salt
Cocoa powder for dusting, optional
1) Lightly butter the insides of 4 (240ml) ramekins, then dust with sugar. Space the ramekins evenly on a baking sheet and put in the freezer.

2) Put the bananas, brown sugar, lemon juice and rum in a medium saucepan. Cook uncovered, over a medium heat, stirring occasionally, until the bananas begin to soften, about 7 minutes. Mash the bananas with a potato masher or large fork until mostly smooth; continue cooking to make a thick puree, about 8 more minutes. Cool to room temperature.

3) Position the oven rack in the lower third of the oven and preheat the oven to 220C/Gas 7.

4) Whip the egg whites and salt in a large bowl with an electric mixer at medium-high speed until foamy. Increase the speed to high, gradually pour in the 2 tbsp sugar, and whip until the whites hold soft peaks. Fold a quarter of the whites into the banana mixture and then fold in the remaining whites. (Don't dally here; timing is everything with souffles. Whip, fold, and get the souffle in the oven without missing a beat.)

5) Evenly divide the batter among the prepared ramekins. Bake the souffles until well puffed and golden, about 15 minutes. Dust with a light sprinkling of cocoa powder, if desired. Serve immediately.

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