Black Cherry Souffle
|Stoned black cherries||14 Ounce (391 Gram)|
|Kirsch/Black rum||7 Tablespoon|
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.