Banana Soufflés with Banana Ice Cream and Caramel Sauce Recipe
Indulge in a delightful dessert experience with these light and fluffy banana soufflés served with creamy banana ice cream and decadent caramel sauce. The perfect balance of sweetness and texture in every bite, this recipe is sure to impress your guests and leave them wanting more. Treat yourself to a luxurious culinary adventure with this exquisite dessert combination.
Ingredients
- 1 tbsp Cornflour
- Butter for greasing
- 150g/5½oz Caster Sugar
- Icing Sugar for dusting
- 150g/5½oz Caster Sugar plus extra for sprinkling
- 200g/7oz Caster Sugar
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.
Notes
Ensure the egg whites are whipped to stiff peaks for a light and airy soufflé. Use ripe bananas for the best flavor 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.