Banana, lime and coconut souffle
Made this for Australia Day, based on a recipe in February's Delicious
2 tsp butter, melted
100g caster sugar
2 medium bananas, the riper the better
3 tbsp shredded coconut
1 tbsp lime juice
1 tsp grated lime rind
1 tbsp rum
3 eggwhites, at room temperature
1/2 tsp cream of tartar
Preheat the oven to 190C/375F.
Brush four ramekins with the melted butter, and coat with 1/2 tsp sugar each. Place on a baking tray.
Toast the coconut in a dry pan. Process (or mash) the bananas, juice, rind and rum until smooth.
Beat the eggs until they form soft peaks. Sprinkle in the cream of tartar, then add the sugar in three stages, beating after each. Keep beating until smooth and forming stiff peaks.
Fold the meringue into the fruit puree, then spoon gently into the ramekins. Bake for about 12 mins, until golden and well risen. Dust with icing sugar and the coconut before serving. This entry was originally posted at http://gurrier.dreamwidth.org/87865.html. Please comment there using OpenID.
2 tsp butter, melted
100g caster sugar
2 medium bananas, the riper the better
3 tbsp shredded coconut
1 tbsp lime juice
1 tsp grated lime rind
1 tbsp rum
3 eggwhites, at room temperature
1/2 tsp cream of tartar
Preheat the oven to 190C/375F.
Brush four ramekins with the melted butter, and coat with 1/2 tsp sugar each. Place on a baking tray.
Toast the coconut in a dry pan. Process (or mash) the bananas, juice, rind and rum until smooth.
Beat the eggs until they form soft peaks. Sprinkle in the cream of tartar, then add the sugar in three stages, beating after each. Keep beating until smooth and forming stiff peaks.
Fold the meringue into the fruit puree, then spoon gently into the ramekins. Bake for about 12 mins, until golden and well risen. Dust with icing sugar and the coconut before serving. This entry was originally posted at http://gurrier.dreamwidth.org/87865.html. Please comment there using OpenID.