Banana Soufflé with Pineapple Ragout

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Ingredients for 4 portions
  • For the banana soufflé
  • 80 g QimiQ Cream Base
  • 20 g Butter
  • 20 g Sugar
  • 2 Egg yolk(s)
  • 200 g Banana(s), pureed
  • 1 tsp Lemon juice
  • 20 g Almonds, grated
  • 20 g Dark chocolate (40-60 % cocoa), grated
  • 2 Egg white(s)
  • 1 tbsp Corn flour / starch
  • Butter, for the baking tin
  • Sugar, for the baking tin
  • For the pineapple ragout
  • 1 tbsp QimiQ Classic, chilled
  • 500 g Tinned pineapple
  • 1 tsp Corn flour / starch
Method
1.
Preheat the oven to 140°C (conventional oven).
2.
For the banana soufflé whisk the butter and sugar until fluffly. Add the egg yolks and continue to whisk fluffy.
3.
Whisk 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.
4.
Whisk the egg whites stiff and fold into the soufflé mixture with the corn flour.
5.
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.
6.
For the pineapple ragout drain the tinned pineapple. Add the corn flour to the juice and bring to the boil, stirring constantly.
7.
Chop the pinapple, add to the juice and finish with the cold QimiQ Classic.