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3 egg whites
75g/3oz granulated sugar
21⁄2 tablespoons mini
• Preheat the oven to 230°C/450°F/Gas mark 8. Lightly grease six
175ml/6fl oz ramekins.
• In a bowl, beat the egg whites with an electric mixer until soft peaks
form, then gradually beat in the sugar until the mixture holds stiff peaks.
• Thinly slice the bananas onto the mixture, and gently fold in the
• Arrange the ramekins on a baking tray, and divide the mixture evenly
among them. Run a knife around the sides of the ramekins, and bake the
soufflés in the middle of the oven for 15 minutes or until golden brown.