Banana Chocolate Chip Souffle
- Banana Base:
- 2 ounces butter
- 1/3 cup brown sugar
- 1/4 cup sugar
- 8 ounces, bananas, very ripe, chopped into 1/2-inch pieces
- 2 tablespoons dark rum
- 2 tablespoons lemon juice
- 2 tablespoons butter, softened
- 1/3 cup sugar, for dusting
- 12 egg whites
- 4 ounces sugar
- 2 ounces bittersweet chocolate, chopped into 1/4 inch chips
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.
Recipe courtesy Wolfgang Puck, 2002
Recipe courtesy of Robert Irvine