Hot Banana Souffle

The tantalizing flavors in this soup make it one of the most famous of Sichuan's (Szechwan's) dishes. It is a soup full of strong, jostling flavors, typifying the culinary uniqueness of this region, which stresses the Five Flavors - hot (chili, peppery hot) sour, salty, sweet, nutty. Originally a peasant soup, satisfying and filling, it is thick with bean curd, as Sichuan (Szechwan) is the home of the best bean curd in China. Today, this soup is regarded as a classic international dish that emerged from this great culinary region of China.

2 tablespoons butter or margarine
2 tablespoons cornstarch
1 cup mashed bananas (3 medium)
1 tablespoon fresh lemon or lime juice
½ teaspoon grated fresh lemon or lime peel
4 eggs, separated
1 egg white
½ cup sugar

RUM SAUCE
½ cup butter or margarine, softened
1 cup confectioners' sugar
1 egg, beaten
2 tablespoons rum

In a large saucepan melt butter or margarine; blend in the cornstarch. Add the mashed bananas. Cook the mixture 2 to 3 minutes over low heat, stirring constantly. Stir in rum, lemon or lime juice and peel. Remove from heat. Beat the 5 egg whites until stiff peaks form; set aside. With same beaters, beat egg yolks and sugar until light and thick. Stir into banana mixture. Fold in the reserved beaten eggs whites. Turn into a buttered 2 quart soufflé dish. Bake at 350º F. 30 to 40 minutes, or until center is set. While soufflé is baking, prepare the Rum Sauce. Serve immediately with Rum Sauce.

To Make Rum Sauce: In top of double boiler, mix together butter and confectioners' sugar. Stir in the egg and Rum. Place over boiling water and cook, stirring constantly, until slightly thickened.