⭐️ 🏅MASTER CHEF Winner Souffle Fr Chef Of The Year Steve Groves Michel Roux Restaurant | Food Busker ─ John Quilter

❗️👍🙏VOTE FOR ME: https://www.fortnumandmason.com/event... This how to make a souffle video is the last word in souffle recipes. Master Chef Winner and Chef of the Year Steve Groves Souffle recipe is incredible. He is the head chef of Michel Roux's restaurant Roux at Parliament square. Ive put the recipe at the bottoM
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CARAMELISED BANANA SOUFFLE WITH BUTTERSCOTCH SAUCE AND PEANUT BUTTER ICE CREAM


BASE

500g Banana Puree
100g Caster Sugar
30g Cornflour slaked with a little water

• Make a dark caramel from the sugar.
• De-glaze with the Banana Puree
• Ensure caramel is fully dissolved in the puree.
• Add cornflour mixture and cook out thoroughly. Pass.

Souffle
80g Egg whites
30g Caster sugar
140g Base

• Pre heat oven to 170ºc
• Butter a ramekin and place in the fridge to set
• Whip the egg whites and gradually incorporate the sugar to make a meringue
• Beat 1/3 of the meringue into the base then fold in the rest gently
• Fill the mould then smooth off the top, run the tip of your thumb around the edge
• Bake for 8 minutes, turning halfway through until well risen but still slightly soft in the centre

BUTTERSCOTCH SAUCE

150g Caster sugar
50g Salted butter
450g Double cream

• Make a direct caramel with the caster sugar in a saucepan
• Add the butter and whisk in
• Add the double cream and allow to simmer until all the sugar is dissolved and the sauce is homogenous

PEANUT BUTTER ICE CREAM

300g Frozen over ripe bananas
150g Smooth peanut butter
20g Icing sugar

• Blend everything together in food processor until smooth



N.B To make the soufflé: Whip 80g Egg white to soft peaks, continue to whip to stiff peaks slowly adding 30g caster sugar. Fold this meringue in to 140g Base, fill single-buttered soufflé mould and bake at 170C for 8 minutes or until risen, but still slightly soft in the middle.