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