Foodie En Casa

Recipes:

2 Photos

Upload your Photo

Mauricio Eggleton

Banana and Chocolate Soufflé

Name: Banana and Chocolate Soufflé
Prep time: 70 min
Cook time: 70 min
Yield: 8
Cuisine: Francesa
Ingredients: enough butter, at room temperature, to grease the mold; enough bitter chocolate, grated, to grease the mold; enough sugar, to grease the mold; 1 cup whipping cream, for the sauce; 1/2 cups Hazelnut cream, for the sauce; 1 1/2 cups milk; 1/2 cups whipping cream; 3 egg yolks; 1/2 cups brown sugar; 1 tablespoon vanilla essence; 2 plantain, ripe, or substitute for tabasco bananas; 1/4 cups orange juice; 1/4 cups lemon juice; 1/4 cups brown sugar; 1 teaspoon vanilla essence; 1/3 cups flour; 6 egg whites; 1/2 lemons; enough orange, to decorate; enough blackberry, to decorate

45 mins

25 mins

Low

2 comments

Foodie En Casa

	34
Favorites

Collections

Glider

Super List

Upload a picture

To print

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!

Learn more about Foodie En Casa

Ingredients

8 portions

Select all ingredients

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.