Hot banana soufflé with caramel sauce

Recipe By Chef James Dodd

Ok, I admit this may sound a little fancy but it's so easy you’ll be both shocked and impressed, as will your loved one. Made last minute and served with warmed caramel sauce, that you made earlier, with maybe a little scoop of ice cream.

For the Soufflé
 1 Large ripe Banana
 1 tbsp Honey
 2 Egg Whites
 1 tbsp Sugar, plus extra for dusting
 Soft butter for greasing
For the Caramel Sauce
 75 g Butter
 215 g Caster Sugar
 250 g Cream
 Good pinch of salt
Down to the cooking...
1

First, make the sauce as this can be made in advance and just reheated, also it’ll make a little more than needed so can be used another day as will keep happily in the fridge for at least a week.
In a saucepan heat the butter and sugar on a medium to high heat until starts to caramelise and turn dark. It will look split as the butter will separate but don’t worry its all good, you also want to be brave with the colour as a pale caramel is a sad caramel but be careful to not take it so far it's bitter.

2

When the desired colour is reached slowly with a bit at a time add the cream cautiously as it will spit and bubble.
Simmer to melt down any hardened caramel, then add salt to taste and strain.

3

When your main is finished and you’re in need of dessert heat the oven to 200c.

4

Butter couple of ramekins, you're aiming to drag the brush in an upwards motion on the sides of the dish to aid the souffles potential to rise, sprinkle with sugar.

5

Mash the banana with the honey and set aside.

6

Whisk the whites until starting to thicken and hold their shape, whilst slowly adding the caster sugar.

7

Once meringue consistency take ¼ and beat it briskly into the banana mix to loosen everything up then fold the rest of the meringue in stages until all incorporated.

8

Spoon between your dishes. Level off with a spatula or palette knife and with a towel clean the rim of the dish.

9

Bake 8-10mins, remove and serve with warm caramel sauce and dollop of Ben’s farm shop ice cream.

Ingredients

For the Soufflé
 1 Large ripe Banana
 1 tbsp Honey
 2 Egg Whites
 1 tbsp Sugar, plus extra for dusting
 Soft butter for greasing
For the Caramel Sauce
 75 g Butter
 215 g Caster Sugar
 250 g Cream
 Good pinch of salt

Directions

Down to the cooking...
1

First, make the sauce as this can be made in advance and just reheated, also it’ll make a little more than needed so can be used another day as will keep happily in the fridge for at least a week.
In a saucepan heat the butter and sugar on a medium to high heat until starts to caramelise and turn dark. It will look split as the butter will separate but don’t worry its all good, you also want to be brave with the colour as a pale caramel is a sad caramel but be careful to not take it so far it's bitter.

2

When the desired colour is reached slowly with a bit at a time add the cream cautiously as it will spit and bubble.
Simmer to melt down any hardened caramel, then add salt to taste and strain.

3

When your main is finished and you’re in need of dessert heat the oven to 200c.

4

Butter couple of ramekins, you're aiming to drag the brush in an upwards motion on the sides of the dish to aid the souffles potential to rise, sprinkle with sugar.

5

Mash the banana with the honey and set aside.

6

Whisk the whites until starting to thicken and hold their shape, whilst slowly adding the caster sugar.

7

Once meringue consistency take ¼ and beat it briskly into the banana mix to loosen everything up then fold the rest of the meringue in stages until all incorporated.

8

Spoon between your dishes. Level off with a spatula or palette knife and with a towel clean the rim of the dish.

9

Bake 8-10mins, remove and serve with warm caramel sauce and dollop of Ben’s farm shop ice cream.

Hot banana soufflé with caramel sauce
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