Souffled Cherry Soup

From: r.gagnaux@chnet.ch (Rene Gagnaux)

Date: Mon, 20 Sep 1993 12:00:00 +0200

Servings: 4

MMMMM--------------------------CHERRY 'SOUP'-------------------------------

kg Black cherries (2 1/4 lb),

30 g Unsalted butter (1 oz)

60 g Sugar (2 oz)

Kirsch

stoned, weighing 400 g

(14 oz)

MMMMM-----------------------------SOUFFLE----------------------------------

x Egg yolk

x Egg whites

70 g Sugar (2 1/2 oz)

1 1/2 tb Lemon juice

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)

amyl

http://www.cs.cmu.edu/~mjw/recipes/souffle/sweet/souf-cherry-soup.html [12/17/1999 12:00:15 PM]

Souffles Recipes