2 tsp unsalted butter, melted
1/3 cup (75g) Caster Sugar, plus 2 tsp extra
1 tbs lime juice
3 eggwhites (at room temperature)
2 tbs shredded Coconut, toasted, plus extra to serve
Pure icing Sugar, to dust
Preheat the oven to 190C. Brush four 1/2 cup (125ml) ramekins With melted butter, then coat with the extra 2 tsp caster sugar, shaking off any excess. Place ramekins on a baking tray.
Whiz the banana and lime juice, in a food processor until smooth. Transfer to a large bowl and set aside.
Whisk egg whites with electric beaters until soft peaks form. Gradually beat in caster sugar until stiff and glossy.
Gently fold the meringue mixture into the banana mixture.
Divide among ramekins, then run your finger around the inside edge (this will help the soufflés rise as they cook). Scatter with coconut, then bake, on the centre shelf of the oven, for 12 minutes or until golden and risen.
Dust the soufflés with icing sugar and top with extra Toasted Coconut, then serve.
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