Cherry Souffl Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Cherry pur e,
1 tbsp: Fresh lemon juice,
3: Egg whites,
1 Pinch: of salt,
Sugar to taste,
Directions:
Pit and pur
e enough sour cherries to make 3/4 cup. (My guess is that
something over 1 cup whole cherries will be required.) Preheat the
oven to 375
F. Oil a 1-quart souffl
dish and sprinkle it with
sugar. Heat the cherry pur
e in a small pan. Add the lemon juice,
salt, and sugar to taste, and stir to blend; remove from the heat.
Beat the egg whites until stiff but not dry and stir them into the
hot pur
e until evenly blended. Spoon into the souffl
dish and bake
for 20-25 minutes.
Both of the above recipes from "The Fanny Farmer Cookbook", Alfred A.
Knopf, Inc. (c) 1979.
Source from luhu.jp
e enough sour cherries to make 3/4 cup. (My guess is that
something over 1 cup whole cherries will be required.) Preheat the
oven to 375
F. Oil a 1-quart souffl
dish and sprinkle it with
sugar. Heat the cherry pur
e in a small pan. Add the lemon juice,
salt, and sugar to taste, and stir to blend; remove from the heat.
Beat the egg whites until stiff but not dry and stir them into the
hot pur
e until evenly blended. Spoon into the souffl
dish and bake
for 20-25 minutes.
Both of the above recipes from "The Fanny Farmer Cookbook", Alfred A.
Knopf, Inc. (c) 1979.
Source from luhu.jp
Tags
Desserts