Recipe courtesy of Wolfgang Puck
Episode: Chef's Summit
Save Recipe Print
Total:
42 min
Prep:
30 min
Cook:
12 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Banana Base:
Souffle:

Directions

To make the Banana Base: in a medium saucepan, over a high heat, brown the butter. Add the sugars and continue to cook stirring constantly until caramel color, about 5 minutes. Add the chopped bananas and stir until well coated. Continue to cook for 2 minutes. Remove from heat and stir in the dark rum and lemon juice. Transfer mixture to a food processor and pulse until smooth. Transfer to a bowl and allow to cool to room temperature.

Preheat the oven to 375 degrees F.

Brush the inside of 6 (6-ounce) ramekins with softened butter and dust with sugar.

To make the souffle: beat the egg whites on medium speed, in a mixer with the whip attachment, to soft peaks. With the motor running, add the sugar in a slow but steady stream. Continue to whip to medium stiff peaks. With a large rubber spatula, fold 1/2 of the meringue into the Banana Base. Add the finely chopped chocolate chips and fold in the remaining 1/2 of the meringue. Fill each prepared ramekin over the top with the souffle mixture. Bake the souffles for 12 minutes. Serve immediately.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Banana Pudding

Recipe courtesy of Sandra Lee

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Banana Walnut Bread

Recipe courtesy of Food Network Kitchen

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Sweet Dreams Chocolate Fudge Candy

Recipe courtesy of Max Brenner

Browse Reviews By Keyword