Ingredients
3 large egg whites
1/3 cup sugar
2 firm-ripe bananas (each about 6 oun, ces)
2 1/2 tbsp miniature semisweet chocolate chips
Directions
Note: Can be prepared in 45 minutes or less.
Preheat oven to 450 F. and lightly butter six 3/4-cup ramekins (3 1/2
inches in diameter by 1 1/2 inches high).
In a bowl with an electric mixer beat whites until they just hold soft
peaks and gradually beat in sugar until meringue holds stiff peaks.
Coarsely grate bananas onto meringue and gently fold with chocolate
chips into meringue.
Arrange ramekins on a baking sheet and divide mixture evenly among
them, mounding it in centers. Run a knife around sides of ramekins,
freeing mixture to aid rising, and bake soufflés in middle of oven
until puffed and golden brown, about 15 minutes.
Serve soufflés immediately.
Serves 6.
Each serving about 120 calories and 2 grams fat (15% of calories from
fat) Gourmet December 1996 ]]]]]
Servings: 6 servings
Banana Chocolate-Chip Souffles *Jb Recipe brought to you by Recipe Ideas
Categories: Banana; Casserole; Chocolate; Dessert; Egg
The History of Recipes
It is quite possible to trace the history of recipes way back into antiquity, at least as far as the Egyptians, and maybe further still. In practice though, these, ancient records were just very basic hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe found, according to experts in ancient history is a collection of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. During Roman times 25BC a roman called Apicius compiled a few scripts describing recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were split into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. He also recounts how the ancient Romans used a good variety of herbs, including many that are still in use today like thyme, mint and parsley. Closer to modern times, there were two interesting books from the 14th Century : a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian curry that appears on menues today, but instead descriptions of the types of food on the menus of the nobility of those days. In the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from the East, including coriander, parsley, basil and rosemary. The introduction of these new tastes caused a surge in books on cookery, some of which are now in academic collections. By the arrival of the 1900s, cookery books were in high demand, due to increased literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Banana Chocolate Chip Souffles _Jb recipe.
