Ingredients
· 2 bananas
· 6 egg whites
· 150g of caster sugar
· butter for greasing
· 1 tbsp of water
· 1 tbsp of cornflour
· 2 dashes of lemon juice
Method
-
Butter your ramekins making sure you grease upwards, this helps the soufflé rise. Pour some caster sugar into one ramekin and roll around until it is coated with sugar then tip into another and repeat.
-
Mix the water and corn flour together then add to a blender with the ripe bananas and a dash of lemon juice. Blitz until smooth.
-
Whisk egg whites in a bowl and gradually add the sugar and a dash of lemon juice until a soft peak meringue is achieved.
-
Mix 4 heaped tablespoons of the banana mixture and a third of the meringue in a separate bowl. Then gently fold in the remaining meringue and pour into the ramekins.
-
Smooth over the top with a spatula so you have a flat surface and run your thumb around the edge to help the form of the soufflé during rising.
-
Put on a tray and bake at 200C degrees for 8-12 minutes depending on the size of the dish.
-
Serve immediately with your choice of ice cream.