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Banana and Ginger Soufflé
Rare Recipe from James Sommerin, The Crown at Whitebrook
James Sommerin, Executive Head Chef at Michelin-starred The Crown at Whitebrook, has garnered recognition in the culinary world for his ability to deconstruct and re-interpret classic dishes without ever losing the point of the meal - enjoyment of the food.
Banana and Ginger Soufflé
INGREDIENTS
- 2 bananas
- 1 tbsp chopped crystallised ginger
- 1 pint of milk
- 40g cornflour
- 125g sugar
- 6 eggs
METHOD
Boil milk with ginger and bananas. Blend until smooth. In a separate bowl whisk together egg yolks, flour and sugar. Pour in the boiled milk whisking continuously. Return to heat and cook until thick banana custard.
To form one soufflé :
Separate one egg. Whisk egg whites until they form a stiff peak. Add 1 tbsp of the banana custard to egg yolk and mix together, fold in egg whites. Place into soufflé ramekins lined with butter and sugar. Cook for 9 minutes at 160°C.