INGREDIENTS

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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