Recipe courtesy of Wolfgang Puck
Banana Chocolate Chip Souffle
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- Level: Intermediate
- Total: 42 min
- Prep: 30 min
- Cook: 12 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 399
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 56 g
- Protein
- 7 g
- Cholesterol
- 30 mg
- Sodium
- 93 mg
- Level: Intermediate
- Total: 42 min
- Prep: 30 min
- Cook: 12 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 399
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 56 g
- Protein
- 7 g
- Cholesterol
- 30 mg
- Sodium
- 93 mg
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.
