Chef Gabriel Kreuther of
The Modern
– New York, NY
Adapted by StarChefs.com
Yield: 8 Servings
Ingredients:
Banana Cream:
- 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
Caramel Sauce:
- 5 ounces sugar
- 7 ounces water
- 1/2 teaspoon apple pectin
- 2 Tablespoons lime juice
- Zest of 1 lime
Caramelized Pecans:
- ounces sugar
- 2 ounces water
- 10 ounces pecans
Assembly:
- 8 egg whites
- 1/3 cup sugar, plus extra to coat ramekins
- Extra sugar for soufflé molds
Method:
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.
For Assembly:
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.
To Serve:
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.
Wine Pairing:
1994 Domaine Carneros “Le Rêve”
