Bananas are usually eaten raw. However, many different dishes can be prepared from them that will decorate the everyday and festive table. As a dessert, you can serve banana soufflé, which is made in various variations.
It is necessary
-
- Option I:
- 100 g butter;
- 1, 5 cups flour;
- 3-4 bananas;
- 1 cup of sugar;
- 8 eggs;
- 2 glasses of milk;
- 2 tbsp rum;
- ¼ tsp vanillin;
- salt on the tip of a knife.
- Option II:
- 4 squirrels;
- 3 tbsp Sahara;
- 1 banana;
- 8 walnuts;
- 1 tbsp rum;
- 1 tsp sugar for the sauce.
Instructions
Step 1
For the first soufflé, sift the flour to saturate it with oxygen. Mash half a banana with a fork or puree it with a blender. Separate the egg whites from the yolks and refrigerate.
Step 2
Combine pre-softened butter, milk, vanillin, salt in a saucepan, stir, put on fire and bring to a boil. Then add flour, stirring the mass continuously, and cook until it begins to lag behind the walls of the dishes.
Step 3
Mash the egg yolks with 3 tablespoons. sugar, add banana puree, stir and add to the milk-oil mixture. Whisk the whites with 1 tbsp. sugar, combine them with a banana milk mass and stir.
Step 4
Grease a baking dish with butter, fill it 3/4 of its height with dough, place in a metal, ceramic or glass dish with hot water and bake in a preheated oven at 180 degrees for 30-40 minutes.
Step 5
Prepare the sauce at this time. Cut bananas into cubes, dissolve 1/2 cup sugar in 1 cup water, boil the syrup, dip the bananas in it, boil for 2-3 minutes, remove from heat, add rum and stir. Pour the sauce over the finished soufflé, and serve the rest of it separately in a gravy boat.
Step 6
For the second version of the banana soufflé, divide the walnuts into quarters. Peel and mash the banana with a fork and puree.
Step 7
Whisk the whites into a strong foam, gradually adding the sugar and mashed banana. Put 2/3 of the resulting mass in a fireproof glass dish, and place the remaining third of the mixture in a pastry bag and release the soufflé on the base so that there is a depression in the middle. Decorate the top with walnuts, place in a preheated oven and bake at 150 degrees until reddish.
Step 8
For the sauce, heat the rum, add sugar, mix well until it is completely dissolved. Pour the sauce over the finished soufflé and serve.
