Banana Chocolate Soufflé

Foodie En Casa
We tell you how to make a Banana Chocolate Soufflé. The combination with dark chocolate makes this dessert not cloying, allowing you to finish it. It is served in a glass container with an amazing presentation, featuring edible flowers and blackberries. This Banana Chocolate Soufflé is an easy recipe for you to cook on a special occasion. You'll impress everyone with this delicious dessert!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • butter, at room temperature, to grease the mold
  • bittersweet chocolate, grated, to grease the mold
  • sugar, to grease the mold
  • 1 cup whipping cream, for the sauce
  • 1/2 cups hazelnut chocolate cream, for the sauce
  • 1 1/2 cups cow's milk
  • 1/2 cups whipping cream
  • 3 egg yolks
  • 1/2 cups brown sugar
  • 1 tablespoon vanilla essence
  • 2 plantains, ripe, or you can substitute with tabasco
  • 1/4 cups orange juice
  • 1/4 cups lime juice
  • 1/4 cups brown sugar
  • 1 teaspoon vanilla essence
  • 1/3 cups flour
  • 6 egg whites
  • 1/2 limes
  • orange, for decoration
  • blackberries, for decoration
Preparation
45 mins
25 mins
Low
  • Preheat the oven to 180°C. Grease two individual-sized baking molds with butter, grated chocolate, and sugar, and reserve in the refrigerator.
  • For the chocolate sauce, in a siphon add the heavy cream with the hazelnut cream. Add one charge of nitrogen and refrigerate for 20 to 40 minutes.
  • Meanwhile, in a pot, heat the milk with the heavy cream over medium heat. In a bowl, whisk the egg yolks with the sugar and temper by adding one or two tablespoons of the hot milk.
  • Pour the tempered egg yolk mixture into the pot and cook together with the vanilla until thickened, stirring constantly and making sure the egg does not cook.
  • Blend the banana with the orange juice, lemon juice, sugar, and vanilla until you get a smooth mixture. Pour the preparation into the pot with the milk and yolks and cook for 3 more minutes.
  • Cool the previous mixture immediately in an ice bath, whisking constantly. Gradually incorporate the flour and set aside.
  • Whip the egg whites with lemon juice to soft peaks.
  • In a bowl, mix two tablespoons of the banana mixture with two tablespoons of the egg whites vigorously, regardless of deflating. Add the rest of the banana mixture with the egg whites and gently fold with a rubber spatula until fully combined.
  • Pour the mixture into the greased molds, filling to the top and bake for 5 to 10 minutes or until puffed up.
  • Remove from the oven, cool for 1 minute and add the chocolate cream with one more charge of nitrogen. Decorate with orange, blackberries, and edible flowers.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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