Banana soufflé

Cooking

Step 1

1. Separate egg yolks from proteins. Put the whites in the refrigerator. Mix the yolks with half the milk, add the flour; mix so that the mass becomes homogeneous. 2. Pour the remaining milk into a saucepan, add sugar and vanilla sugar. Put on a slow fire, bring to a boil. Remove from heat, while stirring constantly, pour in a thin stream of a mixture of cold milk with yolks and flour. 3. Cook over low heat, stirring constantly until the mass thickens. Remove from heat, pour into a bowl and let cool to room temperature. 4. Peel bananas, mash the pulp with a fork into puree. Add the puree and two-thirds of the butter to the milk-egg mixture. Mix thoroughly. 5. Preheat the oven to 250°C. Beat the cooled proteins with a mixer into a steep foam. Carefully fold the beaten egg whites into the banana soufflé. Mix with very light movements. 6. Grease small refractory molds with the remaining oil, sprinkle with sugar. Fill them with the resulting mixture by one third of the volume, given that during heat treatment the soufflé increases by 2-2.5 times. Place molds in preheated oven. * If you don't have suitable molds, soufflé can be made in ordinary tea cups. Cut a ribbon of parchment 10 cm wide and equal to the circumference of the cup plus 2 cm long. Wrap the ribbon around the cup so that it protrudes from the rim and tie with cotton thread. When the soufflé is ready, remove the tape. After 30 min. Remove the soufflé from the oven and serve immediately. BTW * Proteins must be whipped for at least 10 minutes so that they absorb as much air as possible. When adding proteins to the main mass, stir them very carefully to keep the airiness of the protein mass. Soufflé molds filled with mass should be placed in the oven without delay. * When taking the soufflé out of the oven, make sure that there is no draft in the kitchen. Souffle doesn't like it.