Sitting and grinning. It’s such an awesome feeling when something works out so nicely, having heard that being able to make a nice soufflet is a skill every chef should be able to do with her eyes closed. My recipe comes from ” Masterchef @ Home” book I bought myself from Amazon- was on sale. For 2 soufflets I whipped 1 egg white with roughly 1 tbsp os caster sugar. Into well whipped mixture I added a ripe banana blitzed with a spoonful of honey. Gently folded and transferred into the prepared ramekins, buttered and covered nicely with sugar. Hint from Gordon Fucking Ramsay, when spreading butter on ramekins, use the brush in upward movements, so that it’s easier for the babies to rise. I baked them in 200 degrees for 12 minutes. I discovered today that if I put the ramekins on a preheated baking tray, the soufflets bake beautifully from the bottom, so when eating the very last of them from the ramekins, it doesn’t even stick to the bottom. Perfect.

I served them with a very simple raspberry sauce- raspberries blitzed with sugar.

Proud!!!!:-)