Almond & Raspberry Tart
A crisp sweet pastry tart filled with soft almond frangipane and juicy raspberries, finished with a light apricot glaze.
Banana Soufflés with Banana Ice Cream and Caramel Sauce Recipe
Banana Soufflés with Banana Ice Cream and Caramel Sauce Recipe is a practical, flavour-forward recipe designed for home kitchens. The method keeps prep straightforward while building depth through proper seasoning, controlled heat, and sensible cooking order.
Expect clear stage-by-stage cooking with an emphasis on texture and finish, so the final dish is consistent and easy to serve. Adjust salt, acidity, and garnish to taste, and pair with your preferred sides for a complete meal.
Method
2h30m2h 30m
- For the banana ice cream, infuse bananas and milk, then mix with egg yolks and sugar. Cook until thickened, churn in ice-cream maker, and freeze.
- For the soufflés, grease ramekins with butter and sugar. Blend cornflour, water, bananas, lemon juice, and fold into meringue. Bake until golden.
- For the caramel sauce, melt sugar, stir in double cream and semi-whipped cream. Add macadamia nuts.
- Serve soufflés with banana ice cream and caramel sauce.
Ingredients
- 15ml Cornflour
- Butter for greasing
- 150g Caster Sugar
- Icing Sugar for dusting
- 150g Caster Sugar plus extra for sprinkling
- 200g Caster Sugar
Notes
Ensure the egg whites are whipped to stiff peaks for a light and airy soufflé. Use ripe bananas for the best flavour in the banana ice cream.
The caramel sauce can be made ahead of time and reheated before serving.
Dust the soufflés with icing sugar just before serving for a beautiful presentation.
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