Side Pannel
Souffleed Cherry Soup (Soupe De Cerise Souffl
Souffleed Cherry Soup (Soupe De Cerise Souffl
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- --------------------------------CHERRY 'SOUP--------------------------------
- 1 kg Black cherries (2 1/4 lb),
- - stoned, weighing 400 g
- - (14 oz)
- 30 g Unsalted butter (1 oz)
- 60 g Sugar (2 oz)
- Kirsch
Directions
SOUFFLE
Egg yolk
2 x Egg whites
70 g Sugar (2 1/2 oz)
1 1/2 tb Lemon juice
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 (2 3/8 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 1/4
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.
Egg yolk
2 x Egg whites
70 g Sugar (2 1/2 oz)
1 1/2 tb Lemon juice
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 (2 3/8 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 1/4
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
