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Black Cherry Souffle

Whats.Cooking's picture
Ingredients
  Stoned black cherries 14 Ounce (391 Gram)
  Cornflour 1 Tablespoon
  Egg yolks 3
  Kirsch/Black rum 7 Tablespoon
  Egg whites 4
Directions

Lightly butter 6 small ramekins and sprinkle with caster sugar.
Drain the stoned cherries well, keeping the syrup.
Puree half the cherries.
Mix the cornflour with a few spoonfuls of the juice until smooth, stir it into the cherry puree and cook over gentle heat, stirring constantly until thick.
Cool slightly, and beat in the egg yolks and 1 tablespoon of Kirsch or black rum.
Whisk the egg whites until soft peaks form, stir a quarter into the mixture, then fold the remainder in slowly and evenly.
Spoon the remaining cherries into the prepared ramekins and pour 1 tablespoon of Kirsch or dark rum into each one.
Ladle the souffle mixture evenly into the ramekins, stand them on a baking-sheet and immediately bake at 200°C/400°F/Gas Mark 6 for 8 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cherry
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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