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Banana and Chocolate Soufflé

45 min
25 min
Easy
10
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We tell you how to make a Banana Soufflé with Chocolate. The combination with bitter chocolate makes this dessert not too sweet and you are able to finish it. It is served in a glass bowl with an amazing presentation, which has edible flowers and blackberries. This Banana and Chocolate Soufflé is an easy recipe for you to cook on a special occasion. You will look like a professional with this delicious dessert!

Ingredients

8 servings
  • enough of Butter at room temperature, to grease the mold
  • enough of dark chocolate grated, to grease the mold
  • enough of sugar to grease the mold
  • 1 Cup of whipping cream for the sauce
  • 1/2 Cup of Hazelnut cream for the sauce
  • 1 1/2 cups of milk
  • 1/2 Cup of whipping cream
  • 3 pieces of egg yolk
  • 1/2 Cup of brown sugar
  • 1 tablespoon of vanilla essence
  • 2 pieces of plantain ripe, or substitute for tabasco bananas
  • 1/4 of Cup of orange juice
  • 1/4 of Cup of lemon juice
  • 1/4 of Cup of brown sugar
  • 1 teaspoonful of vanilla essence
  • 1/3 of Cup of flour
  • 6 pieces of egg white
  • 1/2 piece of green lemon
  • enough of orange to decorate
  • enough of blackberry to decorate
  • 2 cargas de nitrógeno para sifón

Preparation

Preheat the oven to 180 °C. (176°F) Grease two individually sized baking pans with butter, grated chocolate and sugar, reserve in refrigerator.
For the chocolate sauce, in a kitchen siphon add the whipping cream with the hazelnut cream. Add a charge of nitrogen and refrigerate 20 to 40 minutes.
Meanwhile, in a pot heat the milk with the whipping cream over medium heat. In a bowl whisk the egg yolks with sugar and emulsify by adding one or two tablespoons of the hot milk.
Pour the mixture of tempered yolks into the pot and cook together with the vanilla until it thickens, moving constantly and taking care that 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 the yolks and cook 3 more minutes.
Cool the previous preparation immediately in an inverse bain marie (of water and ice), beating constantly. Integrate the flour at once and set aside.
Beat the egg whites with the lemon juice until stiff.
In a bowl mix two tablespoons of the banana mixture with two tablespoons of the egg whites vigorously, it does't matter if it deflates. Add the rest of the banana mixture with the whites and gently fold with a rubber spatula until completely integrated.
Pour the mixture into the greased molds, filling to the top and bake for 5 to 10 minutes or until inflates and raises to the top.
Remove from the oven, cool for 1 minute and add the chocolate cream with an additional load of nitrogen. Decorate with orange, blackberries and edible flowers.

PRESENTATION

Decorate with chocolate cream, blackberries and organic edible flowers

TIPS

When preparing this dessert or any souffle, it is important that you work quickly so that the mixture is not deflated. Once it leaves the oven, consume it immediately to prevent it from deflating. When you cook the egg mixture, take care that it reaches 82°C and does not exceed this temperature. Remove from cooking and cool in inverted bain-marie immediately.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
329
kcal
16%
Carbohydrates
40.5
g
14%
Proteins
2.3
g
4.6%
Lipids
19.0
g
29%
Fiber
1.1
g
2.2%
Sugar
32.0
g
36%
Cholesterol
63.4
mg
21%
Esha
Rate this tip
Ratings (2)
Pao Barranco
11/10/2018 11:56:35
Pues se ve muy rico, pero no lo veo tan fácil como dicen🤔
lilia esparza
10/10/2018 20:22:55
Cómo puedo hacer lo del shifon si no tengo uno

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