Monday, February 21, 2011

Sassy Sweets: Banana Chocolate Chip Souffle

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What a sweet way to start our week!  There's nothing like celebrating this long weekend with a sweet that can get you through to Friday!  Now, don't be scared about the word "souffle" because you will seriously miss a wonderfully delicious (and easy) recipe!  It came from Wolfgang Puck and you can find the original recipe here

Let's be serious:  I have one ramekin; I also didn't think John and I needed 3 souffles--we were more than happy to just share one.  And, don't souffles usually have a sauce to pour over them?  I thought they did!  So, while Wolfgang Puck is undoubtedly one of the best chefs in the world and I would probably give away most of my worldly posessions if I could cook with him for a week in the kitchen, I felt like this recipe needed some changes.

To my happy surprise, the souffle was just as easy as Mr. Puck promised!  And, John was suitably impressed that I made this for him.  I made it after dinner; however, you can make it early and put it in the fridge uncooked.  Add a few extra minutes to the baking time and you're set.  It only took about 22 minutes to bake in the oven in my extra large ramekin, so it's something you can put in after dinner and share with a cocktail or two.  You know me, I love my cocktails.
Banana Chocolate Chip Souffle
Serves:  2 people (1 souffle)
Banana Base:
1 tablespoon butter
1 tablespoons + 1 teaspoon brown sugar
1 tablespoon granulated sugar
1 very ripe peeled banana, chopped into small slices
1 tablespoon dark rum
1/2 tablespoon lemon juice

Souffle:
3 egg whites
3 tablespoons white sugar
1/4 cup dark chocolate chocolate chips (I used Godiva)

First make the banana base. Heat butter in a saucepan over medium-high heat until you see it smoke slightly and turn a light brown color.  Then, add the brown sugar and regular sugar.  Whisk well until the sugars are dissolved and turns a caramel color (Wolfgang suggests 5 minutes, more like 3 to me).  Add the banana slices, stirring to coat evenly in the sugar mixture.  Remove from the heat.  Stir in the rum and lemon juice.  Wolfgang asks you to puree it at this point.  I wasn't going to clean another dish though, so I said, no thank you Wolfgang and just mashed the bananas with the back of the spoon.  Then, I spread it out along the inside of the bowl and put it in the fridge as it must be cool before moving on.
Preheat the oven to 375 degrees F.  Brush the ramekin with softened butter, and then evenly distribute sugar over the butter mixture.  Set aside.  Meanwhile, in a clean bowl beat the egg whites until frothy, then slowly beat in tablespoons of sugar.  The egg whites should form slightly stiff peaks.  Fold half of the egg whites into the cooled banana mixture.  Continue to fold until the white streaks are gone.  Fold in the chocolate chips.  Then, fold in the other half of the egg whites, leaving some white streaks, if desired.  Transfer the mixture to your ramekin, mounding the top over the rims.  Bake for 17-22 minutes, it will rise and turn a nice golden brown.  The inside should be soft and airy and light, no liquid!  I heated about 2 tablespoons of hot fudge sundae topping we had laying around and poured it in the center before we ate!

Okay so this sounds hard, but I promise you, it's not.  The best part is, it's really pretty good for you, no egg yolks, not a lot of sugar...and delicious.  Now a couple things that I changed, besides pureeing the banana mixture; I also used light brown sugar, instead of dark brown.  And actually, I think I prefer it that way.  Dark brown sugar has too much molasses, and I am NOT a fan.  So, the brown sugar was plenty molasses-y enough for me. 

Next time you have an old banana lying around, this is definitely a recipe you should try--most of these ingredients are household staples, and for the rum, I bought a tiny nip from the liquor store.  Perfect size!

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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