Chocolate Banana Souffle with Peanut Butter Creme Anglaise
Et Voilà! French Bistro's decadent chocolate soufflé
This Valentine’s Day-ready chocolate banana soufflé dessert is sure to impress and indulge with a peanut butter cream twist. Uptown San Diego’s beloved French bistro, Et Voilà!, took a classic French dish to new heights, but with ingredients both familiar and richly decadent. Make a date in the kitchen with your beloved and bake this flourless treat together.
Beverage pairing: Muscat de Beaumes de Venise
Photography courtesy of Et Voilà!
1 1/4 cup sugar, divided use
11 large eggs
4 tsp. spiced rum, divided use
1 Tbsp. cocoa powder
1 Tbsp. plus 1 tsp. cornstarch
1 3/4 cup milk, divided use
7/8 cup heavy cream
2 ripe bananas, mashed
Grated zest of 1 orange
4 Tbsp. peanut butter
Chocolate chips (optional)
Powdered sugar for garnish
5 ovenproof 6-oz. ramekins, buttered and lightly coated with sugar
For soufflé base, combine 1/4 cup sugar, 1 egg, 4 egg yolks (save the whites for later use), 2 tsp. of rum, cocoa and cornstarch in a large bowl. Whisk until smooth.
In a saucepan, bring 7/8 cup milk to a low boil, then gradually whisk one-third of it into the egg mixture. Pour the mixture into a saucepan with the milk and whisk over medium heat until it thickens.
Pour the thickened mixture into a bowl and add bananas, orange zest and remaining 2 tsp. of rum, stirring to mix. Refrigerate while preparing the crème Anglaise.
Slowly heat 7/8 cup milk and the cream in a small pan over medium heat until it comes to a slow boil.
Whisk together in a bowl 1/2 cup sugar and 3 egg yolks (again reserving the whites). Whisk in one-third of the hot milk and cream. Pour the mixture into the pan and stir over medium-high heat until it thickens.
Whisk in peanut butter, 1 tablespoon at a time. Pour the crème Anglaise into a bowl and refrigerate. When cool, then transfer to a serving bowl.
Heat oven to 350 degrees.
Remove the soufflé base from the refrigerator. Add 10 egg whites (7 reserved plus 3 more) to the bowl of an electric mixer and beat until stiff peaks form. Then beat in 1/2 cup sugar.
Carefully fold the meringue into the soufflé base, divide among prepared ramekins, and sprinkle with chocolate chips if desired. Place ramekins in the oven and bake 12 minutes. Don’t open the oven door during this time.
Remove the soufflés from the oven, sprinkle with powdered sugar, and serve with crème Anglaise.