If you have ever wanted to master the art of the Soufflé, I have the perfect recipe for you! Learn how to make a light and fluffy perfect Soufflé every time with Nicko's Kitchen!
Total Time
25min
4.5
2 Ratings
Author: Nicko's Kitchen
Servings:
4
Ingredients
Kiwi Gel
•
3/4
cup
Kiwifruit
, peeled, diced
•
4
Tbsp
Granulated Sugar
•
1/3
cup
Water
Soufflé
•
1
Tbsp
Unsalted Butter
•
4
tsp
Granulated Sugar
•
1
Large Ripe
Banana
, chopped
•
1
Tbsp
Honey
•
2
Eggs
•
1
Tbsp
Caster Sugar
•
to taste
Powdered Confectioners Sugar
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
2.
For the gel, place the Kiwifruit (3/4 cup), Granulated Sugar (4 Tbsp), and Water (1/3 cup) into a saucepan. Bring to a boil and stir occasionally.
3.
Take off the heat and carefully place into a small blender and blitz until smooth and glossy. Pass through a sieve and leave aside until needed.
4.
Place a baking sheet in the oven to heat up. Evenly grease 4 ramekins with the Unsalted Butter (1 Tbsp), then coat the inside of each with a layer of Granulated Sugar (4 tsp).
5.
Place the Banana (1) and Honey (1 Tbsp) in a blender and blend until smooth. Leave aside.
6.
Place the whites of the Eggs (2) in a clean, dry mixing bowl and whisk the whites until they form soft peaks. Gradually add the Caster Sugar (1 Tbsp), whisking the entire time until stiff but not meringue stiff.
7.
Using a spatula, fold one third of the egg whites into the banana mixture with vigour. Then gently fold in the remaining egg whites. Spoon the soufflé mix into the ramekins, tap the work surface to expel any trapped air and run a finger around the rim to create the "top hat" effect.
8.
Put the soufflés on the preheated baking sheet and place in the oven for 10-12 minutes until risen.
9.
To serve, place a spoonful of kiwi gel on each serving plate and dust the tops of the soufflés with Powdered Confectioners Sugar (to taste) when they immediately come out from the oven. Serve immediately.
Nutrition Per Serving
CALORIES
201
FAT
5.4 g
PROTEIN
3.8 g
CARBS
36.3 g
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