Recipes Banana Soufflés 5.0 (1,188) Add your rating & review These simple, airy soufflés are the perfect marriage of Puerto Rican ingredients and French technique. In Puerto Rico, Eric Ripert pulled a couple of bananas off a tree to make this dessert.Plus: More Dessert Recipes and Tips By Eric Ripert Eric Ripert Instagram In his early years, Eric Ripert got a taste of two cuisines: that of Antibes, France, where he was born, and that of Andorra, just over the Spanish border. Ripert's family instilled a passion for food in him at an early age, and at 15 he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D'Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier.In 1995, at just 29 years old, Ripert earned a four-star rating from the New York Times. Twenty years later and for the fifth consecutive time, Le Bernardin again earned the New York Times' highest rating of four stars. This is the only restaurant to maintain this superior status for this length of time, without ever dropping a star.Ripert has been recognized as one of the top chefs in the world. In 1998, the James Beard Foundation named Ripert "Top Chef in New York City" and in 2003, "Outstanding Chef in the United States." Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 15 mins Total Time: 30 mins Yield: 4 Ingredients 1 tablespoon unsalted butter, melted 5 tablespoons sugar 2 firm, ripe bananas, mashed (1 1/4 cups) 1 tablespoon fresh lime juice 1 large egg yolk 3 large egg whites Salt Directions Preheat the oven to 400°. Brush four 1-cup ramekins with melted butter. Add 2 tablespoons of the sugar to 1 of the ramekins and rotate it to coat with sugar. Tap the excess sugar into another ramekin and repeat until all the ramekins are coated with sugar. In a food processor, puree the bananas with the lime juice, egg yolk and 2 tablespoons of the sugar until smooth. Scrape the banana mixture into a large bowl. In a medium stainless steel bowl, beat the egg whites with a pinch of salt until soft peaks form. Add the remaining 1 tablespoon of sugar and beat until firm and glossy. Using a rubber spatula, beat one-fourth of the beaten whites into the banana mixture, then gently fold in the remaining whites. Spoon the soufflé mixture into the prepared ramekins and tap them lightly on a countertop. Transfer the soufflés to a baking sheet and bake in the center of the oven for about 15 minutes, or until golden brown and risen. Serve at once. Suggested Pairing These light yet intensely flavored soufflés taste best with a sweet, smooth Puerto Rican sipping rum. Rate it Print