| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 4 | Servings | |
INGREDIENTS
| 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 | ||
| Egg yolk | ||
| 2 | x | Egg whites |
| 70 | g | Sugar (2 1/2 oz) |
| 1 1/2 | tb | Lemon juice |
INSTRUCTIONS
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 (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. (From: Fredy Girardet, Cuisine spontanee, M Papermac, ISBN 0 333 40957 4) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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