Banana & Parmiggiano Soufflé – Pawpaw Sorbet – Forest Fruits Saffron & Cocada Cream

Fusion Countries: Italian / African Fusion Dessert. (Congo)

Meal: Dessert.

Recipe Title: Banana & Parmiggiano Soufflé – Pawpaw Sorbet – Forest Fruits Saffron & Cocada Cream 

Approx Preparation and Cooking Time: 3 and  half hours.

Approx Serving Time: 20 minutes.

Difficulty Level: 5/5.

Total Servings on this Recipe: 4 persons. 


Banana & Parmiggiano Soufflé:

Home by Nature Extra Virgin Olive Oil (for greasing)

4 – Ripe Bananas

45 gm = 3 tablespoons. Sugar

120 ml = 4 fl oz. Whipped Cream

2 – Egg yolks, (well beaten)

2 – Egg whites, (beaten until stiff)

60 gm = 4 tablespoons. Parmiggiano Reggiano Cheese (finely grated)

Zest of 1 lemon, (grated)

30 gm = 2 tablespoons. Lemon juice

PawPaw Sorbet:

600 gm = 2.5 cups. PawPaw (peeled, seeded, and diced)

60 ml = 2 fl oz. Water

60 ml = 2 fl oz. Sugar

30 ml = 1 fl oz. Skimmed Milk, (divided)

30 gm = 2 tablespoons. Basil, (divided)

5 gm = 1 teaspoon. Lime Zest, (divided)

1 – Pinch. Salt

Forest Fruits Saffron & Cocada Cream:

60 ml = 4 tablespoons. Brandy

25 gm = 1 oz. Flour – (Roux /blend together)

25 ml = 1 oz. Home by Nature Extra Virgin Olive Oil. (Roux /blend together)

100 gm = 4 oz. Mixed Fresh Raspberries, Blackberries & Blueberries

20 gm = 1.3 tablespoons. Sugar

2 gm = 1/4 teaspoon. Crushed Saffron Threads

1 – Large Coconut (peel and reserve the milky white interior)

100 ml = 4 oz. Coconut Milk

100 ml = 4 oz. Full Fat Milk

5 gm = Cinnamon

40 gm = 1.4 oz. Sugar


Paw-paw (Asimina): Is a genus of small clustered trees with large leaves and fruit, native to North America.

Cocada: This is a milkshake made out of coconut milk. You can find this drink mainly at the Oriental coasts of the Caribbean. But it is mainly of African ancestry brought to the Americas, long after.

Method of preparation:

Banana & Parmiggiano Soufflé: Grease the soufflé ramekins with Home by Nature Extra Virgin Olive Oil and chill them in the fridge. Let stand 20 minutes, proceed to remove the ramekins from the fridge and grease them again. Then coat them inside with sugar, and put the ramekins back in the fridge. In the meantime puree the bananas and gently add the sugar and Parmiggiano Reggiano cheese. Proceed to cream-in the whipped cream and beat the whole into a paste.

Incorporate the  egg yolks, lemon zest and lemon juice. Mixing thoroughly and begin to fold in the egg whites well gently and pour the mixture into the soufflé ramekins. Set them on a baking tray. Place in the oven already preheated at (170°C = 338°F) and bake until firm and properly raised (about 25 minutes). Serve immediately at the assembling point.

NOTE: This must be the last item to cook as it must be served immediately hot to avoid the risen soufflé to diminish and lose its puffiness.

PawPaw Sorbet: Freeze the PawPaw for 24 hours in one layer on a baking tray lined with wax paper. Combine the sugar and the water bringing them to a boil in a saucepan. Observing that the temperature should be just above high heat. Stir constantly or until the sugar has been fully dissolved and the mixture is syrupy for almost 4 minutes. Proceed to put the syrup into a measuring cup and let it chill down for 15 minutes. While the syrup cools remove the PawPaw from the freezer and let it defrost. Place half of the frozen PawPaw in a food processor. Add half into the syrup and then add (30 gm = 2 tablespoons) of the milk (2.5 gm = ½  teaspoon), lime zest. In addition add a touch of salt to enhance the flavors. Process until smooth stopping to scrape the sides. Transfer to a serving bowl. Complete the process with the remaining ingredients. Add them to a serving bowl when perfectly smooth.

Forest Fruits Saffron & Cocada Cream: Combine fresh raspberries, blackberries & blueberries with the sugar in a saucepan. Cook until the fruits are broken down. Then add the curry and the flour and Home by Nature Extra Virgin Olive Oil roux mix stirring until all the mixture is homogeneous. Cook for about 10 minutes.

Proceed to remove from the heat. Strain through a chinois to remove the seeds. Cool on the fridge until the moment to mix with the Cocada is required. For the Cocada; proceed to extract the milk from the coconut in the following way: Grate, and put the grated coconut in a muslin. Moisten with milk and squeeze out the liquid by blending it with the hand blender or regular blender. To every cup of coconut milk you must include two cups of regular milk. Now add the sugar and cinnamon. Blend the whole mix in the blender with the Forest fruits and Curry coulis and plentiful ice. Lets now move to assembling.

Assembling: Needless to say this is the most difficult dessert of the whole collection. That is why its highly useful the soufflé is made after. This is to maintain its shape and moist. Lets now put the sub dish as shown with the sanding bed and the soufflé. Place delicately a quenelle from the sorbet in ice as shown. Finalise, with the cocada on top. Serve immediately. Enjoy this delightful mix between Italy and the dark and the European continent of Africa. A beautiful mix of exotic and snowy forest from my home in Northern Italy.