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Name: Rum and Banana Boat Souffle
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Powdered sugar; 1 tb Cornstarch; 2 lg Eggs -- separated; 1/2 c Light cream; 4 tb Fresh Lemon Juice; 2 tb Rum; 4 Bananas

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INGREDIENTS

Powdered sugar
1 tb Cornstarch
2 lg Eggs -- separated
1/2 c Light cream
4 tb Fresh Lemon Juice
2 tb Rum
4 Bananas

Servings

INSTRUCTIONS

1. Wash bananas and dry well. Remove a very thin section of peel off side of banana. You are trying to keep peel as intact as possible so cut carefully. Remove the banana from peel. 2. Place 1 peel in each of 4 individual baking dishes. Sprinkle with lemon juice. Set aside. 3. In a sauce pan combine 1 tablespoon powdered sugar, 1 tablespoon cornstarch and light cream. Cook, whisking constantly, until mixture becomes very thick. 4. In a blender or food processor, puree two of the bananas, or enough to make 1 cup of puree. You wont need the other two bananas for this recipe. They can be mashed and 1 teaspoon of lemon juice added; seal tightly and freeze for later baking use. 5. In a saucepan, combine cream mixture, banana puree, egg yolks and rum; mix well. Cook, whisking constantly, until mixture thickens. Remove from heat, transfer to a bowl, and chill slightly. 6. In a mixing bowl, beat egg whites until stiff peaks form. Add a small amount of the whites to banana mixture; mix well. Gently fold remaining whites into the mixture. 7. Spoon mixture into banana peels, piling slightly. Sprinkle with a little sifted powdered sugar. 8. Bake 15 minutes in a preheated 350-degree oven until top is lightly browned. Sprinkle with powdered sugar and serve immediately. Also good with a very light sprinkling of freshly ground nutmeg or cinnamon. Recipe By : Jo Anne Merrill From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Rum and Banana Boat Souffle

Powdered sugar
1 tb Cornstarch
2 lg Eggs -- separated
1/2 c Light cream
4 tb Fresh Lemon Juice
2 tb Rum
4 Bananas

1. Wash bananas and dry well. Remove a very thin section of peel off side  of banana. You are trying to keep peel as intact as possible so cut  carefully. Remove the banana from peel. 2. Place 1 peel in each of 4  individual baking dishes. Sprinkle with lemon juice. Set aside. 3. In a  sauce pan combine 1 tablespoon powdered sugar, 1 tablespoon cornstarch and  light cream. Cook, whisking constantly, until mixture becomes very thick.  4. In a blender or food processor, puree two of the bananas, or enough to  make 1 cup of puree. You wont need the other two bananas for this recipe.  They can be mashed and 1 teaspoon of lemon juice added; seal tightly and  freeze for later baking use. 5. In a saucepan, combine cream mixture,  banana puree, egg yolks and rum; mix well. Cook, whisking constantly, until  mixture thickens. Remove from heat, transfer to a bowl, and chill slightly.  6. In a mixing bowl, beat egg whites until stiff peaks form. Add a small  amount of the whites to banana mixture; mix well. Gently fold remaining  whites into the mixture. 7. Spoon mixture into banana peels, piling  slightly. Sprinkle with a little sifted powdered sugar. 8. Bake 15 minutes  in a preheated 350-degree oven until top is lightly browned. Sprinkle with  powdered sugar and serve immediately. Also good with a very light  sprinkling of freshly ground nutmeg or cinnamon.    Recipe By     : Jo Anne Merrill    From:                                 Date: 05/27    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (363g)
Recipe Makes: 4 Servings

Calories: 556
Calories from Fat: 369 (66%)

Amt Per Serving		% DV

	Total Fat 40.9g	55 %
	Saturated Fat 25.4g	127 %
	Monounsaturated Fat 11.8g
	Polyunsanturated Fat 1.6g
Cholesterol 138.6mg		43 %
Sodium 85.6mg		3 %
Potassium 707.3mg		19 %
Total Carbohydrate 41.5g		12 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 38.3g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 556

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