Banana Soufflé

Directions

1. Liberally grease a soufflé pan with butter and chill in the fridge.

2. After about 20 minutes remove the pan and grease again then coat with sugar and place back in the fridge.

3. Meanwhile mash the bananas and gently add the sugar then cream-in the whipped cream and mash to a paste.

4. Add the egg yolks, lemon zest and lemon juice and mix thoroughly.

5. Gently fold in the egg whites and pour the mixture into the soufflé dish.

6. Set on a baking sheet and place in an oven pre-heated to 170°C and bake until firm and well risen (about 25 minutes). Serve with a light vanilla custard.

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