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Okinawa soufflé

Chef :

Original creation by
Samuel ALBERT,
Top Chef 2019 winner,
Restaurant Les Petits Prés,
Angers, France

Brand
Quantity :

Recipe for 10 individual soufflés

Soufflé with Mount Gay rum, coconut, banana

INGREDIENTS & PREPARATION

Ingredients

300 g egg whites
125 g sugar
9 g Mount Gay® Black Barrel rum 43%
250 g Okinawa banana
30 g cornstarch
250 g coconut milk
S.Q. butter
S.Q. sugar

Step

Cut banana into small, irregular pieces.
Bring cornstarch and coconut milk to the boil.
Allow to cool slightly (below 40°C) before adding the Mount
Gay® rum.
Beat egg whites with sugar until stiff.
Mix the two preparations together.
Butter and sugar the molds.
Bake for 5 minutes at 170ºC.