The proper summer season wow issue dessert – a kind of mousse meets ice cream and turns right into a frozen soufflé with bananas! Observe the step-by-step directions on this recipe for frozen banana soufflé to make a dessert to be pleased with and that everybody will love…
SERVES 8
Preparation: 40 minutes
Freezing: 3 hours
INGREDIENTS
Scant ⅔ cup (120 g) sugar
2 tablespoons (30 ml) water
3 egg yolks (60 g)
10 oz. (300 g) mashed banana
Juice of 1 lemon (to squeeze over the mashed banana to stop it from going black)
1 ⅔cups (400 ml) whipping cream
Italian meringue
1 ¼ cups (220 g) granulated sugar
Scant ⅓ cup (70 ml) water
4 egg whites (110 g)
1 pinch salt
METHOD
Put together the pâte à bombe.
Start cooking the water with the sugar. Begin beating the yolks within the bowl of a stand mixer. When the syrup reaches a temperature of 243°F–250°F (117°C–120°C), pour it over the overwhelmed egg yolks. Proceed beating till the pâte à bombe has cooled down utterly. Will probably be dense and glossy, and type a mousse-like ribbon. Combine within the mashed banana (with or with out the lemon juice).
Stiffly whip the cream and put aside within the fridge.
Put together the Italian meringue.
Start cooking the water with the sugar. When the syrup reaches a temperature of 230°F (110°C), start beating the egg whites with the pinch of salt within the bowl of a stand mixer. (The bowl must be completely clear earlier than you start.) When the syrup reaches 243°F–250°F (117°C–120°C), pour it over the stiff egg whites. Proceed whisking till the meringue combination has cooled down utterly. It must be dense, shiny, and type many small peaks. Fold the meringue into the pâte à bombe, then fold within the stiffly whipped cream.
Line the within of eight soufflé molds with strips of parchment paper 6–8 in. (15–20 cm) excessive, relying on the scale. Maintain the paper in place with paper clips. Pour the soufflé combination into the molds and freeze for two ½–3 hours.
Extracted from The Full Ebook of French Cooking by Hubert Delorme and Vincent Boué (Flammarion, 2023).
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