When i was a little girl my mom use to make this delicious smoothie for me with ripe bananas, milk, orange juice, a little bit of sugar and vanilla extract that she would blend all together. It was my favorite drink! So, i decided why not make it as a souffle. This french dessert reinvented is just simply devine. OMG this will not disappoint trust me. If you don't know what to do with your ripe bananas, this recipe is a must. It is light, smooth and sooo delicious. In just 1 bite, you will have a burst of flavours in your mouth.
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150 ml milk
100 ml Cream
3 egg yolks
4 tbsp. granulated sugar
1tbsp all purpose flour
1/2 tbsp. cornstarch
1 ripe banana
1/2 of a squeezed orange
1/2 tsp vanilla extract
4 tbsp. granulated sugar
1 pinch of cream of tartar
Unsalted butter room temperature
Preheat your oven at 375' F degrees or 190 C
Bring to a boil both milk and cream
Whisk together egg yolks and sugar until it because light yellow.
Add your flour and cornstarch. Whisk until well combined.
Pour 1/4 of the hot milk through a strainer in to your eggs mixture. Wisk until no lumps. Then, pour the rest of your hot milk and whisk again until well combined.
Bring your egg mixture back to the stove and continuously whisk until it because thick. (Almost like pudding) Set aside.
Blend 1 banana, fresh squeezed orange juice and vanilla extract.
Grease your ramekins with unsalted butter and cover them with granulated sugar.
Using an electric mixer and your whisk attachment, whisk the egg whites on medium speed. When your eggs are staring to foam, gradually add the sugar 1 tbsp. at the time. Continu whisking for about 5-8 minutes add the cream of tartar and beat until stiff peaks form.
Whip 1/4 of the egg whites rigorously into your pastry cream until everything is well combined. This will prepare your custard to receive the meringue and make sure that you have no lumps.
Fold the rest of the egg whites with a spatula making sure to keep the air of the egg whites.
Butter the inside of your ramekins and cover your butter with granulated sugar.
Fill your ramekins half way. Tap your ramekins on your work surface to release trapped air at the bottom. Then, fill them all the way to the top.
Reduce your heat to 350F or 180C and bake for 14-19 minutes
Top with icing sugar or cocoa powder and serve immediately because it will deflate.