Greg Doyle, Grant King, Katrina Kanetani

Banana Soufflé

Name: Banana Soufflé
Yield: Serves 4
Cuisine: Australia
Ingredients: granulated sugar, for coating; unsalted butter, softened, for greasing; chantilly cream; 4 dessertspoons caster (superfine) sugar; icing (confectioners’) sugar, for dusting; 3–4 ripe bananas; 2 tablespoons honey; 8 egg whites from 55 g (2 oz) eggs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Soufflé

unsalted butter, softened, for greasing
granulated sugar, for coating
3–4 ripe bananas
2 t

Oceania
Australia
Sydney
Dessert
Vegetarian
Gluten-free

Method

Preheat the oven to 200°C (400°F/Gas 6).

Using a pastry brush, grease the bottom and sides of soufflé ramekins with the butter (they should be lightly, but evenly, coated). Coat the inside of the ramekins with the sugar (this will help the soufflé to rise and g