Banana Pink Guava Frozen Soufflé Banana Pink Guava Frozen Soufflé 16 portions • 16 oz. The Perfect Purée Banana, thawed • 16 oz. The Perfect Purée Pink Guava, thawed • 2 lime juice • 1 qt. heavy cream • 6 large egg whites, at room temperature • 10 large egg yolks, at room temperature • 1 1/2 cups granulated sugar • 5 tbsp. light corn syrup • 1/8 cup water Method: 1. Cut 16 strips of aluminum foil 12″ long and 5″ high. Fold the strips lengthwise in half to 2 1/2″ high. 2. Wrap one strip around each of the 16 – 4 oz. ramekins and secure with tape. The collar should extend about 1″ above the rim of the ramekins. 3. Combine the Banana and Pink Guava purees with the lime juice. Refrigerate until needed. 4. Whip the heavy cream to soft peaks. Refrigerate until needed. 5. Heat the corn syrup and half the sugar to a boil in a heavy bottom sauce pot and cook to 220°F. 6. While the syrup is cooking whip the egg yolks on medium speed to a soft peak. 7. Slowly incorporate the 220° F syrup into the 16 egg yolks at medium to high speed and mix until cool. Hold. 8. In a small sauce pot combine the water and remaining half of sugar and cook to 220°F. 9. While the syrup is cooking whip the 6 egg whites on medium speed to a soft peak. 10. Slowly incorporate the 220° F syrup into the egg whites at medium to high speed and mix until the Italian meringue has cooled. 11. Using a large rubber spatula, fold the Banana and Pink Guava puree mixture into the egg yolk mixture. 12. Fold the whipping cream into the Italian meringue. 13. Fold the two mixtures together. 14. Fill a pastry bag fitted with a 1/2″ plain tip with the Banana and Pink Guava soufflé mixture. 15. Pipe the mixture into the prepared ramekins, filling them to the very top of the collars. 16. Freeze the soufflés for at least 6 hours, preferably overnight. Serving Suggestion: Remove the collars before serving.