BANANA CHOCOLATE CHIP SOUFFLES Recipe
- 4 4 4tablespoons TABLESPOON_USVolumeunsalted butter
- 1/3 .33 .33cup CUP_USVolumebrown sugar
- 1/4 .25 .25cup CUP_USVolumegranulated sugar
- 8 8 8ounces OUNCE_USVolumevery ripe bananas, chopped into 1/2 inch pieces
- 2 2 2tablespoons TABLESPOON_USVolumedark rum
- 2 2 2tablespoons TABLESPOON_USVolumelemon juice
- 2 2 2tablespoons TABLESPOON_USVolumeunsalted butter, softened
- 1/3 .33 .33cup CUP_USVolumesugar, for dusting
- 12 12 12egg whites
- 1/2 .5 .5cup CUP_USVolumegranulated sugar
- 2 2 2ounces OUNCE_USVolumebittersweet chocolate, chopped into 1/4-inch chips, or 1/3 cup bittersweet chocolate chips
Instructions for Banana Chocolate Chip Souffles Recipe
- First, make the Banana Base: In a medium saucepan over high heat, brown the butter. Add the sugars and continue to cook, stirring constantly, until they turn a caramel color, about 5 minutes. Add the chopped bananas and stir until well coated. Continue to cook, stirring continuously, for 2 minutes more. Remove the pan from the heat and stir in the rum and lemon juice. Transfer the mixture to a food processor and pulse until smooth. Transfer to a bowl and leave the mixture to cool to room temperature.
- Preheat the oven to 375°F. Brush the insides of 6 (6-ounce) soufflé ramekins with softened butter and dust them with sugar.
- To make the Soufflés: In the bowl of a mixer with the whip attachment, or in a large bowl with a hand-held mixer, beat the egg whites at medium speed until they are firm enough to form soft peaks when the whip or beaters are lifted out. Still beating at medium speed, add the sugar in a slow but steady stream. Continue to beat until the whites form moderately stiff peaks. With a large rubber spatula, fold half of this meringue into the Banana Base. Add the finely chopped chocolate and fold in the remaining meringue. Divide the soufflé mixture among the prepared ramekins, mounding it higher than their tops. Bake the soufflés until well risen and golden, 12 minutes. Serve immediately.
It's important to use very ripe bananas, their skins covered with brown spots, to get the right texture and sweetness for the base mixture.