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Recipe of Banana Soufflé with Chocolate
Mauricio

Mauricio Eggleton

Recipe of Banana Soufflé with Chocolate
Mauricio

Mauricio Eggleton

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Banana Soufflé with Chocolate

70 minutes
Easy
8 servings
2
We tell you how to make a Banana Soufflé with Chocolate. The combination with bitter chocolate makes this dessert not cloying and you can finish it. It is served in a glass bowl with an amazing presentation, which has edible flowers and blackberries.

This Banana Soufflé with Chocolate is an easy recipe for you to cook on a special occasion. You will remain like a professional with this delicious dessert!

Ingredients

  • enough of Butter at room temperature, to grease the mold
  • enough of bitter chocolate grated, to grease the mold
  • enough of sugar to grease the mold
  • 1 Cup of cream to beat for the sauce
  • 1/2 Cup of Hazelnut cream for the sauce
  • 1 1/2 cups of milk
  • 1/2 Cup of cream to beat
  • 3 pieces of yolk
  • 1/2 Cup of brown sugar
  • 1 tablespoon of vanilla
  • 2 pieces of plantain mature, or you can exchange it for tabasco
  • 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
  • 1/3 of Cup of flour
  • 6 pieces of egg white
  • 1/2 piece of lemon
  • enough of orange to decorate
  • enough of blackberry to decorate
  • 2 cargas de nitrógeno para sifón

Preparation

Preheat the oven to 180 ° C. Grease two individually sized baking pans with butter, grated chocolate and sugar, refrigerated stock.
For the chocolate sauce, in a siphon add the cream to beat with the hazelnut cream. Add a nitrogen load and refrigerate 20 to 40 minutes.
Meanwhile, in a pot heat the milk with the cream to beat over medium heat. In a bowl whisk the egg yolks with sugar and tempera with a balloon whisk 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 water bath, beating constantly. It integrates the flour of blow and reserve.
Beat the egg whites with the lemon juice to the point of nougat.
In a bowl mix two tablespoons of the banana mixture with two tablespoons of the whites vigorously, no matter what you get off. Add the rest of the banana mixture with the whites and gently wrap 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 inflated.
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 thoughts.

TIPS

When preparing this dessert or any souffle, it is important that you work quickly so that the mixture is not lowered. Once it leaves the oven, consume it immediately to prevent it from getting off. 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 a reverse bain-marie immediately.

Did you cook this recipe?

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
2018-10-11T11:56:35.00-06
Pues se ve muy rico, pero no lo veo tan fácil como dicen🤔
lilia esparza
2018-10-10T20:22:55.00-06
Cómo puedo hacer lo del shifon si no tengo uno
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