Cold Banana Souffle
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Plain gelatin||2 Tablespoon|
|Dark rum||1⁄4 Cup (4 tbs)|
|Mashed ripe banana||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Orange maple sauce||1 Tablespoon|
Oil a 6-inch band of wax paper and tie it around the top of a 6-cup souffld dish or straight-sided bake dish to form a standing collar.
Beat eggs, egg yolks and sugar with an electric beater for about 15 minutes, or until very thick and pale in color.
Meanwhile, soften gelatine in rum and dissolve over hot water.
Beat rum mixture into egg mixture.
Add mashed or pureed banana, then fold in stiffly beaten cream.
Scrape into souffle dish.
Chill the souffl6 until set.
Carefully remove paper collar and decorate top with rosettes of sweetened whipped cream pressed through a pastry tube.
Serve with Orange-Maple Sauce.