Cinnamon Cherry Souffle Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter,
4 tbsp: Flour,
1 1/2 cup: Milk,
6: Egg yolks,
8: Egg whites,
1 pinch: Salt,
1/8 tsp: Cream of tartar,
1/2 cup: Sugar,
1 cup: Black cherries, pitted, fresh or canned
2 tbsp: Cherry liqueur, opt
Directions:
Preheat oven to 400 F.
Melt the butter and add the flour. Add the milk gradually, stirring
with a wire whisk to make a thick smooth sauce. Remove from the heat
and add the egg yolks one at a time. Add the sugar, cinnamon and
cherry liqueur (opt). Fold in the cherries cut into pieces. Beat the
egg whites, with a pinch of salt and the cream of tartar, until
stiff. Fold the cherry sauce into the beaten egg whites. Spoon into a
prepared 6 cup souffle dish.
Place the souffle in the oven and immediately reduce the heat to
375-F. Bake for 25 minutes.
May be served with a chocolate sauce.
Source: Souffle Spectaculars by Irena Kirshman (1969)
Source from luhu.jp
Melt the butter and add the flour. Add the milk gradually, stirring
with a wire whisk to make a thick smooth sauce. Remove from the heat
and add the egg yolks one at a time. Add the sugar, cinnamon and
cherry liqueur (opt). Fold in the cherries cut into pieces. Beat the
egg whites, with a pinch of salt and the cream of tartar, until
stiff. Fold the cherry sauce into the beaten egg whites. Spoon into a
prepared 6 cup souffle dish.
Place the souffle in the oven and immediately reduce the heat to
375-F. Bake for 25 minutes.
May be served with a chocolate sauce.
Source: Souffle Spectaculars by Irena Kirshman (1969)
Source from luhu.jp