2 large serves or 4 small
From 'Pier' by Greg Doyle - recipe has been halved and adapted to the TM. A lovely light Souffle,
Ingredients
Unsalted butter and caster sugar for greasing ramekins
1.5 to 2 ripe bananas
1 tablespoons honey
4 egg whites (from 55g eggs - ie large eggs)
2 dessertspoons caster sugar
Chantilly cream
Icing sugar, to dust cooked souffles
Method
Preheat oven to 200°
Use pastry brush to lightly grease inside ramekins with butter. Coat buttered surfaces with extra caster sugar to better crisp souffle.
Blitz 2 tbsp sugar on speed 10 for 3 secs. Set sugar aside.
Insert butterfly into a clean, dry TM bowl. Place 4 egg whites at room temperature into the bowl.
Whip for 1 min /50° / or until just before soft peaks forms on speed 3.5. Continue mixing on speed 2 whilst gradually adding the sugar through lid with MC removed. (Approx 30 secs). Mixture will be dry if egg white are beaten too long. Aim for soft peaks.
Remove mixture to a bowl and without cleaning TM bowl blend 1.5 to 2 ripe bananas and 1 tbsp honey together. Speed 5 for 10 secs. Scrape down bowl.
Take 1/3 of egg white mixture and mix reverse speed 3 for 4 secs or until lightly mixed together. Gently fold banana mixture into the remaining egg white mixture.
Spoon into ramekins. Tap on bench a few times to emote air bubbles. Scrape off mixture above top of ramekin with spatula. Wipe inside top of ramekin to take about 10 mm away from top surface, to allow souffle to rise fully. Cook for 7-8 minutes until just cooked, but will be brown on top. Dust with icing sugar. Serve with Cream, yogurt or whatever you feel like. My oven took a lot longer then 8 mins, but they still rose really well. Also I used frozen bananas that had been thawed.
