INGREDIENTS

INSTRUCTIONS

40957    
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  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 194
Calories From Fat: 64
Total Fat: 7.2g
Cholesterol: 61.2mg
Sodium: 3.2mg
Potassium: 12.9mg
Carbohydrates: 33g
Fiber: <1g
Sugar: 32.6g
Protein: <1g