Souffleed Cherry Soup (soupe De Cerise Souffl Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
CHERRY SOUP
1 kilo: Black cherries, (2 1/4 lb), stoned, weighing 400 g (14 oz)
30 gram: Unsalted butter, 1 oz
60 gram: Sugar, 2 oz
Kirsch,
SOUFFLE
Egg yolk,
Egg whites,
70 gram: Sugar, 2 1/2 oz
1 1/2 tbsp: Lemon juice,
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp
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Desserts