Kirsch And Tart Cherry Souffles
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
43
Spice
36
Sweetness
53
Sourness
33
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Whipping Cream (chilled)2 tsps
Vanilla Extract1
Butter3 tbsps
All-Purpose Flour3 cup
Milk1 cup
Dried Tart Cherries2 tbsps
Unsalted Butter (1/4 stick)1 tsp
Ground Cinnamon5 large
Egg WhiteDirections:
1
Mix in 1/3 cup sugar, then cherries
2
Bring to boil, stirring constantly
3
Remove from heat
4
Mix in yolks 1 at a time
5
Add butter and stir until melted
6
Mix in kirsch, vanilla and cinnamon
7
(Soufflé base can be prepared 2 hours ahead
8
Press plastic onto surface and let stand at room temperature
9
Before continuing, reheat over low heat until barely warm, stirring constantly
10
) Beat whites and salt in large bowl until soft peaks form
11
Add remaining tablespoons sugar and beat until stiff but not dry
12
Mix 1/4 of whites into soufflé base
13
Gently fold in remaining whites
14
Divide among prepared dishes
15
Place in oven and reduce temperature to 375°F
16
Bake soufflés until firm to touch and tops are brown, about 18 minutes
17
Serve immediately, topping each with dollop of whipped cream and spoonful of cherry preserves mixture
18
Gradually whisk in milk
19
Topping: Mix preserves and 1 tablespoon kirsch in small bowl; set mixture aside
20
Combine cream, sugar, vanilla and remaining 1 tablespoon kirsch in medium bowl
21
Beat to soft peaks
22
Cover and refrigerate whipped cream
23
(Can be prepared 6 hours ahead
24
) Mix preserves and 1 tablespoon kirsch in small bowl; set mixture aside
25
Combine cream, sugar, vanilla and remaining 1 tablespoon kirsch in medium bowl
26
Beat to soft peaks
27
Cover and refrigerate whipped cream
28
(Can be prepared 6 hours ahead
29
) For souffles: Preheat oven to 400°F
30
Butter six 1 1/4-cup soufflé dishes
31
Sprinkle with almonds or sugar
32
Place flour in heavy large saucepan
33
Gradually whisk in milk
34
Mix in 1/3 cup sugar, then cherries
35
Bring to boil, stirring constantly
36
Remove from heat
37
Mix in yolks 1 at a time
38
Add butter and stir until melted
39
Mix in kirsch, vanilla and cinnamon
40
(Soufflé base can be prepared 2 hours ahead
41
Press plastic onto surface and let stand at room temperature
42
Before continuing, reheat over low heat until barely warm, stirring constantly
43
) Beat whites and salt in large bowl until soft peaks form
44
Add remaining tablespoons sugar and beat until stiff but not dry
45
Mix 1/4 of whites into soufflé base
46
Gently fold in remaining whites
47
Divide among prepared dishes
48
Place in oven and reduce temperature to 375°F
49
Bake soufflés until firm to touch and tops are brown, about 18 minutes
50
Serve immediately, topping each with dollop of whipped cream and spoonful of cherry preserves mixture
51
Preheat oven to 400°F
52
Butter six 1 1/4-cup soufflé dishes
53
Sprinkle with almonds or sugar
54
Place flour in heavy large saucepan