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

Original creation by
Samuel ALBERT,
Top Chef 2019 winner,
Restaurant Les Petits Prés,
Angers, France
Recipe for 10 individual soufflés
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
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.
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