Banana & lime souffle with toasted coconut
This Banana & Lime Soufflé features a light and airy texture with a refreshing zing from the lime and sweetness from the banana, topped with toasted coconut. It's a delightful tropical dessert that's impressive yet achievable with careful technique.
Cook time 15 min
Prep time 10 min
Ingredients:
2 tsp butter1/3 cup sugar
1 banana
1 tbsp lime juice
1/4 cup toasted coconut
3 egg whites
Welcome to a delightful culinary adventure with our Banana & Lime Soufflé, topped with toasted coconut! This light and fluffy dessert is sure to impress not only with its taste but also with its elegant presentation. Soufflés may have a reputation for being difficult, but with the right techniques and a bit of patience, you can achieve a perfect rise every time. Let's dive into this tropical-inspired dish that's both refreshing and indulgent.
Instructions:
- Preheat your oven to 375°F (190°C).
- Use the butter to grease four ½-cup (120ml) ramekins. Make sure to coat the bottom and sides thoroughly to prevent sticking.
- Sprinkle a small amount of sugar into each ramekin, turning them to coat the sides evenly. Discard any excess sugar.
- In a medium bowl, mash the banana with a fork or potato masher until smooth.
- Add the lime juice to the mashed banana and mix well to combine. This will help to prevent browning and add a zesty flavor.
- If your coconut is not already toasted, you can do this by spreading it in an even layer on a baking sheet.
- Place it in the preheated oven and toast for about 5-7 minutes, stirring occasionally to ensure even browning. Keep a close eye on it as coconut can burn quickly. Once toasted, set aside to cool.
- In a large, clean mixing bowl, add the egg whites.
- Using an electric mixer or a sturdy whisk, beat the egg whites on medium speed until they begin to froth.
- Gradually add the sugar, a little at a time, while continuing to beat the egg whites.
- Increase the mixer speed to high and beat until stiff, glossy peaks form. This should take about 5-7 minutes.
- Gently fold the mashed banana mixture into the whipped egg whites using a spatula. Be careful not to deflate the mixture; use a light hand to maintain as much air as possible.
- Add the toasted coconut and fold it in gently until evenly distributed.
- Divide the soufflé mixture evenly among the prepared ramekins, filling them nearly to the top.
- Smooth the surfaces with a spatula or the back of a spoon.
- Place the ramekins on a baking sheet to catch any drips, and carefully transfer them to the preheated oven.
- Bake for 15-18 minutes, or until the soufflés have risen and turned a light golden brown. Do not open the oven door during the first 12 minutes of baking to prevent the soufflés from collapsing.
- Once baked, remove the ramekins from the oven.
- Serve the soufflés immediately while they are still puffed and hot. They will start to deflate shortly after being removed from the oven.
Congratulations on creating a Banana & Lime Soufflé with Toasted Coconut! This dessert not only highlights the tropical flavors of banana and lime but also delivers a stunning visual appeal with its airy rise and golden top. Whether you're serving it at a dinner party or enjoying it as a special treat, this soufflé is sure to be a hit. Remember that practice makes perfect, so don't be discouraged if it doesn't turn out perfectly the first time. With each attempt, you'll become more confident in your soufflé-making skills. Enjoy your delicious creation!
Banana & lime souffle with toasted coconut FAQ:
Bake the soufflés for 15-18 minutes at 375°F (190°C). They should rise and turn a light golden brown, but avoid opening the oven during the first 12 minutes to prevent them from collapsing.
The soufflés are done when they have risen and are lightly golden brown. You can also gently jiggle them; if they are set but still a bit wobbly in the center, they are perfectly cooked.
While bananas are essential for the flavor, you may experiment with similar soft fruits like ripe avocados or pureed mango, but keep in mind it will alter the taste and texture of the soufflé.
Soufflés are best enjoyed immediately after baking as they will deflate quickly. If you have leftovers, store them in an airtight container in the refrigerator for up to a day, but expect a loss in texture.
If you don't have toasted coconut, you can try using finely chopped nuts like almonds or pecans as a topping for a different flavor or texture, though it won't replicate the coconut taste.
Tips:
- Ensure all ingredients are at room temperature to help incorporate air and create a fluffy soufflé.
- Use fresh, ripe bananas for the best flavor and natural sweetness.
- Be gentle when folding the whipped egg whites into the banana mixture to retain the airiness needed for a good rise.
- Preheat your oven and position the rack in the lower third to prevent the top from browning too quickly.
- Do not open the oven door during baking, as this can cause the soufflé to collapse.
- Serve immediately after baking to enjoy the soufflé at its peak fluffiness and texture.
Nutrition per serving
4 ServingsCalories 150kcal
Protein 3.12g
Carbohydrates 24g
Fiber 1.09g
Sugar 22g
Fat 4.29g
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