Recipe - Banana Souffle

2 Very ripe medium bananas;
cut 1inch chunks
2 teaspoon Fresh lemon juice
2 teaspoon Poire William
1 teaspoon Vanilla extract
4 Eggs; separated, at room t
3 tablespoon Teaspoons sugar (+2tsp)
1 Pn cream of tartar
Garnish
Fresh raspberry puree;
strained

Preheat the oven to 450 degrees. Spray four 1 One half cup souffle dishes with
nonstick cooking spray.

In a food processor, puree the bananas with the lemon juice, Poire William
and vanilla until smooth. Add the egg yolks and 1 teaspoon of the sugar;
process to blend thoroughly. Scrape the banana base into a medium bowl.

In a mixer bowl, beat the egg whites with the cream of tartar at high speed
until stiff peaks form. With the mixer on, sprinkle on the remaining 3
tablespoons sugar and continue beating until the whites are glossy. Fold
the egg whites into the banana base.

Spoon into the prepared dishes; the mixture will mount to the top. Run your
thumb around the inside rims to form a 1/4inch groove in the mixture; this
will help the souffles rise evenly.

Set the dishes on a baking sheet and bake for 7 minutes. Reduce the heat to
425 degrees and bake for 7 minutes longer, or until puffed and browned.
Spoon a little raspberry sauce on top and serve immediately.

Yield: 4 servings
Recipe By : COOKING RIGHT SHOW #CR9725

Posted to EATL Digest 4 October 96

Date: Sat, 5 Oct 1996 09:08:44 0400

From: Bill Spalding billspa@ICANECT.NET