INGREDIENTS
150ml of milk
10ml of heavy cream
2 rice peaches
1 ripe banana
3 eggs
5 tablespoons of brown sugar
A piece of butter
A dash of salt
PREPARATION
1. Combine the milk and cream, and bring them to a boil.
2. Mash the banana with a fork.
3. Separate the egg whites from their yolks; you will need the whites later. Whisk the yolks until they become fluffy. Add 2 tablespoons of sugar and the banana. Mix everything thoroughly.
4. Add the egg-and-banana mixture to the milk, and cook over a low heat for 5 minutes.
5. Peel the peaches, and sprinkle them with 2 tablespoons of sugar. Make a puree using a blender. Mix the peaches into the banana cream.
6. Grease the muffin molds with the butter, sprinkle them with the rest of the sugar and put them in the fridge.
7. Heat the oven to 180°С.
8. Whisk the egg whites together with the salt, and stir in the cream.
9. Fill half the mold with the cream, and bake for 15 minutes. The souffle should rise high.
