Souffleed cherry soup (soupe de cerise souffl

4 Servings

Ingredients

Quantity Ingredient
1 kilograms Black cherries (2 1/4 lb), stoned, weighing 400 g (14 oz)
30 grams Unsalted butter (1 oz)
60 grams Sugar (2 oz)
Kirsch
1 x Egg yolk
2 xes Egg whites
70 grams Sugar (2 1/2 oz)
1½ tablespoon Lemon juice

Directions

CHERRY 'SOUP

SOUFFLE

By 'soup' Fredy Girardet means what many peoples would call a compote.

One day in advance, put 400 g (14 oz) stoned cherries into a frying pan with the butter. Cook them gently until the juice runs. Add the sugar and continue cooking until the sugar slightly caramelises. At this point, pour in a generous dash of kirsch and flambe it. Take the pan off the stove.

Put the cherries into a strainer to drain them, and keep the juice.

Just before serving, pre-heat the oven to 260 oC (500 oF).

Divide the cherries between four little souffle dishes 6 cm (2⅜ in) in diameter and just cover them with their juice.

Prepare the souffle mixture. Put the egg yolk into a basin with 35 g (1 ¼ oz) sugar. Beat it until it becomes pale and fluffy. Add half a tablespoon of lemon juice.

In another basin, whisk the egg whites to firm peaks with the rest of the sugar, then fold in a tablespoonof lemon juice. Fold the whites delicately into the yolk mixture using a spatula.

Top up the moulds with the souffle mixture.

Bake the souffles at the bottom of the pre-heated oven for 5 minutes.

Serve IMMEDIATELY.

(From: Fredy Girardet, Cuisine spontanee, M Papermac, ISBN 0 333 40957 4)

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