Banana souffl recipe
Banana Souffl recipe
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|2 tbsp||lemon juice|
|½ tsp||nutmeg, ground|
|¼ tsp||lemon rind, grated|
|1 tsp||vanilla extract|
|whipping cream, whipped|
Preheat oven to 180°C.
Beat egg yolks in a medium bowl and set aside.
In another bowl, beat egg whites until stiff peaks form and set aside.
Peel bananas; slice them and dip in lemon juice.
In a medium saucepan, combine cornstarch, sugar, salt, nutmeg, lemon rind and milk; mix well. Cook over medium heat, while stirring constantly, until thickened. Add about 60 ml of the hot mixture to the beaten egg yolks. Then pour the egg yolk mixture into the hot mixture in the saucepan. Stir in butter and sliced bananas. Fold in beaten egg whites and the vanilla.
Transfer mixture to a baking dish. Place dish in a shallow pan of hot water and bake at 180°C oven for 1 hour.
Serve banana soufflé with sweetened whipped cream.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Banana souffl recipe
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