Banana soufflé

Ingredients for Banana soufflé

Instructions for Banana soufflé

To prepare the Banana soufflé recipe, please follow these instructions:

Butter six individual porcelain molds with butter. Pour a little sugar in the molds. Turn them around so the sugar stuck inside in the molds. Pour the excess sugar back where it came from.

Blend bananas with most of the lemon juice, rum and egg yolks. Came the Marsh in a roomy Bowl. Came vanilliemarven in the sugar. Pour the egg whites and a few drops of lemon juice in a bowl and whip to soft peaks form which assumes mass. Pour vanillesukkeret and the rest of the lemon juice in, little by little, while still whipping, for the mass is so firm that it does not slip in the Bowl when you slowly turns upside-down on it.

Stir one-fourth of whites in banana bog. Flip the rest gently in, so the mass becomes homogeneous, without the air is turned off. Pour the banana souffléen in the prepared molds, run a finger around the edge so the soufflé mass is pushed toward the Center. Smooth mass slightly out and behind them immediately 15-20 in a 175 degree warm oven. Term, if desired. icing sugar over souffléerne.