Thursday, 30 August 2012
Banana Souffle and Instant Banana Ice cream
Ordinarily I would use the leftover egg yolks to make a creme anglaise (custard). With this particular flavour, however, I decided to try something different. Some time ago I saw Matt Preston make an instant Banana Ice cream and I've been waiting for the occasion to make it. Luckily I happened to have a freezer full of over-ripe bananas. All you do is peel the frozen bananas (One banana seems to make a generous scoop), chop them into chunks and blend in a food processor. You may have to stop the motor sporadically to scrape down the chunks towards the blades, but after a mere minute, you will have a most delicious, velvety textured banana ice cream. I even give you permission to let your guests
think that you slaved away for hours making custard
and churning it by hand; it will be our little secret.
As for the souffle, the method is the same as for the preceding recipe, only substitute the strawberry for banana and the caster sugar for brown.