3 over-ripe bananas
4 tablespoons water
Juice of 1 lemon
3 tablespoons super fine sugar
1 tablespoon cornstarch, dissolved in 2 Tablespoons of water
5 ounces sugar
7 ounces water
1/2 teaspoon apple pectin
2 tablespoons lime juice
Zest of 1 lime
2 ounces water
10 ounces pecans
8 egg whites
1/3 cup sugar, plus extra to coat ramekins
Extra sugar for soufflé molds
For Banana Cream:
Peel and slice the bananas. Put them in a sauce pan over medium heat with the water, lemon juice, and sugar. Simmer for 5 minutes, and then allow bananas to cool. Blend bananas until smooth. Return mixture to the pan over high heat, whisk in the cornstarch-water mixture and bring to a boil. Remove from heat. Cover with plastic wrap to prevent a crust from forming, and set aside.
For Caramel Sauce:
In a medium-sized pot over medium-high heat cook the sugar until it is medium brown in color, not burnt. Deglaze the sugar with water, being careful not to splatter the hot sugar. While stirring the sugar, add the pectin and cook for 3 minutes. Set aside to cool. When caramel sauce has cooled, stir in the lime juice and the zest of lime. Set aside.
For Caramelized Pecans:
Bring the sugar and water to a boil in a pot. When the liquid thickens and all the water has evaporated, turn off the heat and stir in the nuts. Turn the heat on again and cook until lightly caramelized or light brown in color, about 2 – 3 minutes. Do not allow caramel to burn. Pour caramelized nuts onto an oiled pan and allow them to cool. Using a rolling pin, roll over the nuts to crush into them small pieces. Set aside.
Heat the oven to 375° F. Butter 8 ramekins, 3 1/2 inches in diameter and 2 1/2 inches deep. Coat the insides of the ramekins with sugar, tipping out any excess. Whisk the egg whites until frothy. Add 1/3 cup of sugar and continue whisking until firm peaks are formed. Mix 1/3 of the egg whites with the banana puree until smooth. Lightly fold in the rest of the egg whites and a handful of the broken caramelized nuts. Fill the ramekins with the mixture. Smooth the surface with a palette knife, then run the tip of the knife around the inside of the ramekin to help the soufflé rise evenly. Garnish the top of each soufflé with a couple pieces of the caramelized pecans. Place in the oven and cook for 7-8 minutes. The soufflés should remain moist in the middle.
Dust each soufflé with confectioner's sugar and serve immediately. At the table, make a little hole in the top of each soufflé and pour in the caramel sauce.
1994 Domaine Carneros “Le Rêve”