Banana soufflé with banana ice cream and caramel sauce

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt

For the banana ice cream

  • 400g/14oz ripe bananas, mashed
  • 500ml/18fl oz full-fat milk
  • 6 free-range egg yolks, beaten
  • 150g/5½oz caster sugar

For the banana soufflé

  • butter, for greasing
  • 1 tbsp cornflour
  • 2 bananas
  • 2 dashes lemon juice
  • 6 free-range egg whites
  • 150g/5½oz caster sugar, plus extra for sprinkling
  • icing sugar, for dusting

For the caramel sauce

  • 200g/7oz caster sugar
  • 200ml/7fl oz double cream
  • 200ml/7fl oz semi-whipped double cream
  • 2 tbsp chopped macadamia nuts, toasted
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