Everyone seems terrified of souffle’s, I was too when I first made them. I made my first one from a cook book a long time ago, one word: disaster. I have tried loads of versions since then and I found that this simplest recipe works best for me. A souffle’ is basically a lightly baked cake made with beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. If you have never had one before it’s hard to explain what you will be eating. Just so you have an idea, It will blow your mind. It looks like the fanciest thing and is all about its dramatic height. If you have all the tips and tricks from a self-proclaimed expert then (..cough *me* cough..) umm it is very easy and super quick to make.
We only require a few things..
peaks, peaks, soft or stiff?!!
- 3 medium-sized bananas
- 2 teaspoons lemon juice
- 4 egg whites, room temperature.
- 30 grams icing sugar plus extra for sprinkling on top.
Timing is really important for this recipe. Make sure all your ingredients are ready to go before you even turn on your oven.
- Take the eggs out and separate the whites from the yolk into bowls. Eggs are easier to separate when they are cold. Let the bowl with the egg whites sit on the counter so that it gets to room temperature before we use it.
- Pre-heat oven to 230°C/450°F.
- Brush the insides of your ramekins lightly with oil. Once you’ve buttered your souffle-dish/ ramekins, put the dish in the fridge while you make the batter.
- In a bowl, peel and slice the bananas and add the lemon juice, mash well.
- In a large clean bowl, beat the egg whites until soft peaks form. To check if the peaks are soft, they tend to flop over from the base and are a little foamy.
- Gradually add the icing sugar and continue to beat until the sugar gets dissolved and the egg whites form stiff peaks. Stiff peaks are glossy and stand so only the tips fall over. But they should still look moist. If you tilt the bowl they will slip a little bit. If your whites are dull instead of shiny, they’re over beaten. Make sure that you don’t over beat the eggs other wise the egg whites won’t inflate as your souffle bakes.
- Now gently fold the egg whites into the banana mixture, one-third at a time. Don’t over fold. Fold until just combined, no big lumps please!!
- Fill the souffle dish/ramekin one inch below the rim. This will make a really tall souffle. I filled up half way and that is why in my pics it doesn’t seem too tall, but it doubled in size, I promise. Place all of your souffle dishes in a large baking tray for easier handling.
- Bake for 15 minutes or until puffed and browned. Insert a clean skewer/knife, your souffle is ready if that comes out clean.
- Sprinkle with the extra icing sugar and serve immediately.
Tips & Tricks:
- DO NOT open for the first half of the baking time and when you open to check if they are ready try doing it really quickly.
- When done, make sure to take notes for the next time. If it didn’t rise as much your oven was probably not hot enough. If the crust was too tough then your oven was too hot.
Pat yourself on the back and feel proud, there will be no going back now. Oh, don’t forget to take lots of pictures as soon as you serve these or ask someone to do it for you, because a souffle deflates as it sits out after a while. You just earned all these bragging rights, YOU just made a souffle, this is a big deal..ENJOY…!!!. 🙂
Aa jao bachon “Souffle” tayyar hai !!!!