Chocolate banana soufflés for your sweet tooth
You have to try this mis of perfection if you are looking for a "healthy dessert."
PREP TIME: 25 minutes
COOK TIME: 20 minutes
SERVES: 8
Pick up these ingredients
- 4 large, very ripe bananas, peeled and cut into 5 cm (2 inch)chunks
- 50 mL (1/4 c) water
- 200 g (1 c) turbinado sugar, divided
- 110 g (1/2 c) bittersweet chocolate, chopped
- 0. 5 g (1/4 tsp) ground cinnamon
- 6 large egg whites
- Pinch of salt
Here's what to do
1. Puree the bananas in a food processor or blender. Measure 500 grams (two cups) of puree and set aside.
2. Combine the water and 110 grams (1/2 cup) of the sugar in a medium saucepan. Bring to a boil over low heat, stirring occasionally. When the mixture boils, stop stirring and continue cooking until the syrup thickens, about two minutes. Stir half the banana puree into the syrup. Stir in the remaining puree and increase the heat to medium.
3. Remove from the heat and stir in the chocolate and cinnamon. Let stand a minute to melt the chocolate, then whisk until smooth. Pour the mixture into a heatproof bowl and cool it to room temperature, stirring occasionally.
4. Set a rack in the middle of the oven and preheat to 200° C (400° F). Coat eight individual 110-gram (1/2-cup) ramekins with cooking spray, and coat the sprayed surface with 30 grams (1/8 cup) of the sugar; set aside on a baking sheet.
5. Combine the egg whites and salt in the bowl of an electric mixer. Whip until the egg whites just begin to hold a shape. Increase the speed to medium-high and whip in the remaining 50 grams (1/4 cup) of sugar in a slow stream until the mixture holds a soft, glossy peak when the whisk is lifted.
6. Gently fold the banana puree into the egg whites, working quickly to prevent the egg whites from deflating. Divide the soufflé batter evenly among the individual molds, filling each to within half a centimetre (a quarter of an inch) of the top.
7. Bake until well-risen, 12 to 15 minutes. 5. Immediately remove the baking sheet from the oven. Use oven mitts to transfer the ramekins to dessert plates and serve immediately.
PER SERVING: 229 cal, 6 g fat (3 g sat), 45 g carbs, 4 g protein, 3 g fibre, 0 mg chol, 42 mg sodium, 6 mg calcium
Enjoy this little taste of heaven and remember, bananas are good for you.
