If you’re afraid of souffles don’t be. Just be gentle and fearless. This one took less than 30 minutes to prepare and that’s with 15 minutes of bake time. The flavor is like the most delicate banana bread with the texture of a warm cloud. Add a scoop of dark chocolate ice cream for a warm/cold rich dessert dream.
While the ice cream is insanely rich the souffle is light…and nearly fat free. So if you skip the ice cream the souffle is a relatively guilt free dessert.
Sorry to be lazy but both of these recipes were developed by noted chefs and I didn’t make any significant changes so ill refer you elsewhere for the recipes. The ice cream is from my favorite book: David Leibovitz’s Perfect Scoop. If you don’t own it… Get it! The souffle is an Eric Ripert recipe available through the following link: http://www.foodandwine.com/recipes/banana-souffles
Put em together and your mind will be blown (also since the ice cream calls for egg yolks and the souffle calls for whites they’re a good balance in that respect too).
Enjoy!
I adore souffles and bananas being my favorite fruit (and all around flavor) these sound amazing to me! For me, the biggest reason I don't make souffles more often is that they seem hard to scale down to 1 or 2 servings. I really need to work on that because I love them and it's been way too long since I had one.
Hi Kelly…this recipe actually made four servings but they weren't very big. I ended up doing 2 in 2-cup ramekins and had enough to put one extra in a 1 cup ramekin (which JiT) promptly inhaled as well. These are generous servings, but given the low fat content and deliciousness factor I was able to justify it ; )
okay… so… everything about this looks divine. i am not sure how to even begin to say how appealing this recipe is. either way and any way, thanks so much for sharing, love you and your blog :)-meg@ http://clutzycooking.blogspot.com