This is the recipe for the Episode 10 Technical Challenge on The Great South African Bake Off 4.
You'll find links to the recipes for the season's other episodes underneath it.
Banana Soufflé & Dark Chocolate Ice Cream
JUDGE PAUL'S TIPS:
The process of making a Soufflé is all about the air and how you incorporate that air. You only want to get to soft peak instead of stiff because, in the oven, the soft peak meringue will then expand and lift up out of the container. If you get to stiff peak, you run the risk of it cracking and then it's failed.
Make the ice-cream first.
INGREDIENTS
For the Banana Soufflé
50g Icing Sugar, divided
2 ea. Eggs, separated
2 ea. Banana
5 ml Lemon Juice
15g Banana Flour
15g Flour
pinch. Cream of Tartar
pinch. Salt
For the Chocolate Ice Cream
100ml Cream
100ml Milk
130g Dark Chocolate
2 Egg Yolks
30g Sugar
For the Banana Salsa
60g Banana, diced in 5 mm
Squeeze Lime Juice
Dusting of Cinnamon & Icing Sugar
METHOD
For the Ice Cream
Heat the milk to boiling point then pour over the egg yolks whisked with the sugar.
Return to the heat stirring until thick and coats the back of a spoon.
Add the chocolate, stir to melt then pour in the cream.
Churn in an ice cream machine, for around 18 minutes; serve a scoop with the soufflé.
For the Banana Soufflé
Pre heat the oven to 200ºC.
Place a baking tray on the bottom shelf of the oven.
Brush 2 ramekins with melted butter in upward strokes and dust with castor sugar.
Place in freezer for a couple of minutes to firm up, then redo the butter and sugar.
Blitz the banana, flours, egg yolks and sugar until a fine purée.
Whisk egg whites with a pinch of salt, cream of tartar and 25g of icing sugar to bird beak stage.
Bird beak stage: medium peaks on their way to stiff peaks, can observe the “beak” but it holds its form and flops over just a little.
Stir 1/3 of the whisked whites into the yolk mixture, then carefully fold in the remaining whites.
Fill the chilled ramekins to the top with the soufflé mixture.
Level the top of the ramekin to ensure an even surface, using a pallet knife.
Run your thumb along the edge of the ramekin, creating a separation between souffle and edge.
Place in oven, drop temperature to 150ºC for ten minutes.
Raise temperature to 165ºC for 8 minutes of baking.
Open the oven door; keep it ajar for 2 minutes to allow steam to escape. Serve Immediately.
For the Banana Salsa:
Dice the banana into small squares.
Season with lime juice and a touch of cinnamon and icing sugar.
Place in the smallest ramekin.
Scoop your ice cream whilst the oven door is ajar and place on the board with salsa.
Remove your souffle, dust liberally with icing sugar with a pinch of cinnamon. Serve Immediately.
Tap these links to see recipes from each week:
(Each one opens in a new window.)
Episode 1: Chocolate & Citrus Biscotti
Episode 2: Macadamia Lemon Meringue Roulade
Episode 3: Butternut Maize Meal Parmesan Scones
Episode 4: Classic Choux Swans with Berry Coulis
Episode 5: Plum and Ginger Pudding with Roasted White Chocolate Sauce
Episode 6: Turkish Spinach and Cheese Street Food
Episode 7: Red Berry and Jammy Coconut Crème Doughnuts
Episode 8: Chocolate and Almond Cake
Episode 9: Milk Tart Saint Honoré