- 50g/1¾oz butter
- 3 tbsp caster sugar
- 4 tbsp ready-made custard
- 4 free-range egg whites
- 1 tsp banana liqueur
- 4 small bananas, peeled and cut on a angle
- 50g/1¾oz butter
- 75g/2½oz caster sugar
- 150ml/5fl oz double cream
- 1 sprig mint, leaves only
- For the banana soufflé, preheat the oven to 200C/400F/Gas 6 and grease four ramekins using half of the butter and one tablespoon of caster sugar.
- In a large bowl, mix the remaining sugar with the custard.
- In a clean, large bowl whisk the egg whites until stiff peaks form when the whisk is removed.
- Carefully fold the egg whites into the custard mix, stir in the banana liqueur and spoon into the prepared ramekins. Put on a baking tray and place in the oven for 6-8 minutes.
- For the caramelised bananas, heat a frying pan until hot. Add the bananas, cut-side down, and fry for 1-2 minutes, or until caramelised. Remove from the pan and set aside.
- Add the butter to the pan and heat until foaming, then add the sugar and cook until the mixture is a caramel colour.
- Add the cream, bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 2-3 minutes, or until golden-brown. Return the bananas to the pan and heat through.
- To serve, place the soufflés on serving plates and place the caramelised bananas next to them. Garnish with mint leaves.