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Dole Kitchen Challenge: Banana and Cocoa Soufflé

PUBLISHED IN PARTNERSHIP WITH DOLE

Dole has teamed up with New Zealand celebrity chef and foodie fave Jax Hamilton to create three delicious recipes using Dole bananas and pineapples, which fruit lovers can create to be in with a chance to win one of three weekly $100 supermarket vouchers and the grand prize of a $1,000 supermarket voucher – perfect timing as we lead in to Christmas!

All you have to do is recreate the following recipe and post a photo in the comments on Dole’s Facebook Post or share to Instagram using the hashtag #DoleKitchenChallenge.

This recipe challenge round closes on 10 December.

Banana and Cocoa Soufflé

Light as a cloud, with a delicate banana and ginger flavour. Dusted with cocoa and fluffy on the spoon. A five-star dessert without being full of calories.

Ingredients

2 tbsp butter, melted

2 tbsp coconut sugar

4 egg whites

Pinch of salt

2 egg yolks

2 ripe Dole bananas, mashed

1 tbsp honey (or more to taste)

½ tsp vanilla essence

½ tsp grated ginger, fresh

Cocoa powder – garnish

Method

Take 6 x 125ml ramekins, brush the insides and base with melted butter then dust and coat with the coconut sugar. Ensure the sugar comes all the way up to the rim of the ramekin. Chill until ready to fill.

Pre heat oven to 180 degrees Celsius.

Pour the egg whites and salt into a large bowl and beat with a hand blender until you have soft peaks.

Pop the egg yolks, bananas, honey, vanilla essence and ginger into a blender and pulse until you have a smooth custard-type consistency.

Using a metal spoon, in quarters, combine the banana mixture with the egg whites. Fold gently ensuring you don’t knock the air from the whites.

Spoon the mixture into the ramekins and bake for 15 minutes or until the soufflés are puffed up and golden.

TO SERVE: Dust with cocoa powder and serve immediately.

Jax Says: I know I shouldn’t say this, but these are wonderful with a warm chocolate sauce. Just knock a hole in the middle and pour the sauce in!

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