Banana soufflé with toffee sauce

  • 2 Ripe bananas
  • Juice of one lemon
  • 2 Teaspoons cornflour
  • 2 Tablespoons Cointreau
  • 5 Egg whites
  • 75g Caster sugar
  • 60g Butter
  • 200g Light Brown Muscovado sugar
  • 100 mls Double cream
  • Peel the bananas and mash with a fork in a frying pan with lemon juice. Heat the pan gently until simmering continuing to mash and stir the ingredients.
  • Turn the pan off and transfer the banana and lemon mix to a blender. Do not wash the pan yet. Blend the mixture.
  • In a cup mix together the cornflour and Cointreau.
  • Put the banana mix and the cornflour and Cointreau back into the pan and gently turn up the heat until it is bubbling. Do not let the mixture stick in the pan. Remove from the heat, place in a bowl
  • Take four ramekins and wipe the insides with a very thin film of butter, then lightly coat with caster sugar.
  • Heat the oven to 200.
  • Wisk the egg whites, until they form soft peaks, add the rest of the caster sugar and then very gently mix in the banana mixture.
  • Divide amongst the four ramekins and bake in the oven for 6 minutes.
  • For the sauce place the ingredients in a pan and heat simmer for 2 to 3 minutes.
  • Serve the sauce in a jug, to be poured into the soufflé by making a hole in the top.