Bananes Soufflées (Banana Soufflés in the Skin)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bananas
- Soufflé à la crème composition
- egg whites
Instructions
- Cut the tops off the bananas at three-quarters of their height and remove the pulp without breaking the skins.
- Pass the pulp through a sieve and add it to a Soufflé à la crème composition.
- Fold in the necessary quantity of stiffly whipped egg whites.
- Fill the skins with the composition.
- Arrange them in a rosette on a dish and bake 6 minutes.