|Glace mixed fruit||1⁄4 Cup (4 tbs)|
|Glazed cherries/About 20 red maraschino cherries||8 Ounce|
|Kirsch||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
1)Drain mixed fruits, reserving liquid.
2)In a bowl, add glace mixed fruit, 1/4 cup finely chopped glace or maraschino cherries (well drained) and kirsch, mix well and leave it for 30 minutes.
3)Stir occasionally to moisten fruit.
4)Take a souffle dish or 1 ½ quart straight-sided casserole, and tear off a length of wax paper long enough to go around and slightly overlap a 7-inch diameter.
5)Fold paper in half lengthwise and butter it well on one side.
6)Then, wrap it around the dish, butter side inside, so that it stands above the rim about 4 inches; secure with string.
7)Butter the inside of the dish and sprinkle sugar over the entire inner surface.
8)In enamel or glass saucepan, mix flour and some milk to make a smooth paste.
9)Slowly, add remaining milk and 1/3 cup sugar. Stir until well blended.
10)Cook on medium heat until mixture thickens and comes to a boil. Stir occasionally.
11)Then, boil for 30 seconds. Keep stirring.
12)Remove from heat and beat 2 minutes.
13)Add egg yolks, 1 at a time, beating well after each addition.
14)Add 1 tablespoon butter and dot top of sauce with remaining 1 tablespoon butter.
15)In a bowl, beat egg whites and salt together until soft peaks form.
16)Sprinkle 1 tablespoon sugar over whites and beat until stiff, but not dry.
17)Add reserved fruit liquid with vanilla to sauce and beat well.
18)Add 1/4 of beaten egg whites thoroughly into sauce. Then, add remaining egg whites.
19)Pour 1/3 of souffle mixture into prepared dish and sprinkle with drained glace fruit.
20)Cover with remaining souffle mixture.
21)Bake at 375 degrees for 30 to 35 minutes or until souffle is nicely browned and puffed.
22)Garnish with remaining 1/4 cup red glace or maraschino cherries. Serve immediately.