This Banana Soufflé with Salted Butterscotch, Mango, and Shortbread Crumble is a delightful twist on a classic dessert that’s both elegant and simple to make at home. Created by The Royal's Head Pastry Chef Hubert Żuchowski, this recipe brings together airy, banana-infused soufflé with a touch of luxurious salted butterscotch, balanced by the bright freshness of mango. A sprinkle of buttery shortbread crumble finishes it off, adding the perfect touch of crunch to complement the soft textures.
With Chef Hubert’s guidance, you can recreate this impressive yet approachable dessert in your own kitchen, perfect for impressing guests or indulging in a treat yourself.
100g banana puree
44g caster sugar
13g cornflour (with a splash of water to make oobleck)
few drops of banana essence (optional)
½ tsp of banana compound (optional)
Method:
Bring the puree with sugar to simmer.
Whisk in oobleck and cook until thickened.
To ensure the mix is smooth we blend it in Thermomix for 30 seconds.
We also add essence and compound to maximise the flavour.
Let it cool down.
125 - 140g soufflé base
125 - 130g egg white
90g caster sugar
Method:
Grease 5 or 6 ramekins with butter and dust them with caster sugar.
Whip egg whites gradually adding the sugar.
Once firm, whisk ⅓ of the meringue into the banana base, then fold the rest into the mix gently.
Fill the ramekins, flatten and run your thumb around the rim.
Keep in the fridge until ready to bake, but no longer than 1 day.
To bake:
Dust the soufflé with icing sugar and bake in a preheated oven until well-risen (8 - 9 minutes at 180 - 190 Celsius).
Serve and enjoy immediately for the soufflé doesn't like to wait for anyone!
100g caster sugar
200g unsalted butter, cold and diced
300g plain flour
Method:
Mix all the ingredients, either by hand or with the mixer, into a smooth dough (don't overwork).
Roll to around 1 cm thickness and refrigerate for ½ hour, covered.
Poke all over with a fork and bake in a preheated oven for around 45 minutes at 150 Celsius, low fan.
Take out of the oven, dust liberally with caster sugar and portion while still hot if you wish.
We leave it until cool and then crush it for the garnish.
50g butter
25g demerara sugar
25g dark brown sugar
100g golden syrup
100g double cream
Salt, to your taste
Method:
Slowly warm the cream.
In a separate pan bring the rest of the ingredients to boil.
Whisk in the cream and keep simmering until reduced to the consistency you like.
Keep warm or refrigerate for later.
At the Royal Hotel we serve the banana soufflé with the shortbread crumble accompanied
with a few dots of mango gel. We then place a rocher of mango sorbet on top of the crumble
and sprinkle it with lemon balm. Lastly, we pour the sauce into a mini jug et voilà - service please!
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