Banana Soufflé with Pineapple Ragout
Light baked banana soufflés with almonds and chocolate, served with a warm pineapple ragout. Makes 4 portions.
Ingredients
| 60 g | QimiQ Classic, unchilled (for the soufflé) | |
| 20 g | Butter (for the soufflé) | |
| 20 g | Sugar (for the soufflé) | |
| 2 | Egg yolk(s) | |
| 200 g | Banana(s), pureed | |
| 1 tsp | 5 ml | Lemon juice |
| 20 g | Almonds, grated | |
| 20 g | Dark chocolate (40-60 % cocoa), grated | |
| 2 | Egg white(s) | |
| 1 tbsp | 15 ml | Corn flour / starch |
| — | Butter, for the baking tin | |
| — | Sugar, for the baking tin | |
| 1 tbsp | 15 ml | QimiQ Classic, chilled (for the pineapple ragout) |
| 500 g | Tinned pineapple | |
| 1 tsp | 5 ml | Corn flour / starch (for the ragout) |
Instructions
- Preheat the oven to 140 °C (conventional oven).
- For the banana soufflé whisk the butter and sugar until fluffy. Add the egg yolks and continue to whisk fluffy.
- Whisk the QimiQ Classic smooth. Add the banana puree, lemon juice, almonds and chocolate and mix well. Add the QimiQ mixture to the butter mixture and mix well.
- Whisk the egg whites stiff and fold into the soufflé mixture with the corn flour.
- Grease soufflé dishes with butter and dust with sugar. Fill each dish approx. 3/4 full with the soufflé mixture. Bake in the hot oven in a water bath for approx. 25 minutes.
- For the pineapple ragout drain the tinned pineapple. Add the corn flour to the juice and bring to the boil, stirring constantly.
- Chop the pineapple, add to the juice and finish with the cold QimiQ Classic.