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There is nothing quite like a soufflé at the end of a lavish dinner party. This hot banana soufflé recipe can be made in advance and Paul Heathcote recommends serving with some vanilla ice cream.
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First butter well your ramekins, place a dessertspoon of caster sugar into one ramekin and roll around until it is evenly lined with the sugar. Tip the remainder into another and repeat until all four are well lined using more sugar if necessary
10g of caster sugar
butter for greasing
2
Make the base of the soufflé by mixing the water and corn flour together, place into a food processor with the ripe bananas and a squeeze of lemon juice. Blitz until a smooth pulp is achieved scraping down once or twice if required
In a large bowl measure out four heaped dessertspoons of the banana pulp mixture, take a third of the meringue and mix thoroughly to achieve a paste.
6
Gently fold in the remaining meringue and divide between the ramekins. Smooth off the top to create a flat surface and run your thumb around the edge of the soufflé to make sure the edge does not stick to the sides (this will also help the soufflé rise straight). The soufflé can now be held in a fridge until needed for a couple of hours
7
When ready to bake, space out onto a tray and bake in a medium to hot oven about 180C – 200C degrees for 10-15 minutes depending on the size of the dish
8
Serve immediately with a small bowl of vanilla ice cream
Paul Heathcote’s love affair with cooking began at home in his early teens. He went on to win two Michelin stars and own multiple restaurants in the North West.
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Hot banana soufflé
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