Doc’s Restaurant – Orlando, FL
(Serves 4)
Ingredients
3 tablespoons whole butter
3/4 cup granulated sugar
5 heaping tablespoons all purpose flour
¼ teaspoon salt 1 cup whole milk
5 large eggs separated
1 pinch cream of tartar
½ ripe banana peeled and mashed
1 tablespoon vanilla
4 tablespoons banana liqueur
Directions
- Banana sauce 2 ripe bananas peeled and sliced 5 tablespoons whole butter ½ cup brown sugar 1 oz rum. In a small sauce pot, add ¼ cup of sugar, 5 tablespoons of flour and ¼ teaspoon salt. On a high flame, add one cup of milk and slowly continue whipping until it becomes a paste and sticks to the side of the pot. Make sure you whip any lumps out of paste. Time will be 3 to 4 minutes. Remove from sauce pot and scrape into medium-sized bowl. Whip in 2 tablespoons of butter, mashed bananas, 5 egg yolks, 4 tablespoons banana liqueur and one tablespoon vanilla. Blend well.
- Turn oven to 400 degrees to preheat. Using one tablespoon of butter, rub the sides and bottom of 4 oz – 8 oz ramekins or soufflé dishes. Dust the bottom and the sides with granulated sugar.
- Whip egg whites with remaining sugar and pinch of cream of tartar to form soft peaks. Fold 1/3 of the egg whites into the soufflé paste until it is incorporated. Then fold in remaining egg whites.
- Pour mixture into ramekins or soufflé dishes to nearly the top of the dish. Bake on middle shelf of a 400 degree oven for 15 minutes in a convection oven, 20 minutes in a conventional oven.
- In a hot sauce pan, melt 5 tablespoons butter to make banana sauce. Add 2 ripe sliced bananas and brown lightly. Add ½ cup brown sugar and stir gently to incorporate with butter. Heat for 4 minutes. Add 1 oz rum which will flame. Allow alcohol to burn off. Remove banana sauce from stove and pour over soufflé. Top soufflé with whip cream.
—Recipe developed by Executive Chef Neil Connolly, Doc’s Restaurant
