Cherry Souffle Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
3/4 cup: cherry pure,
1 tablespoon: fresh lemon juice,
3: egg whites,
1 pinch: of salt,
1: sugar to taste,
Directions:
Pit and puree 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 pure stir to blend; remove from the heat.
Beat the egg whites until stiff but not dry and stir them into the
hot pure until evenly blended. Spoon into the souffle dish and bake
for 20-25 minutes.
Both of the above recipes from "The Fanny Farmer Cookbook", Alfred A.
Knopf, Inc. (c) 1979.
Yield: 6 servings
Source from luhu.jp
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 pure stir to blend; remove from the heat.
Beat the egg whites until stiff but not dry and stir them into the
hot pure until evenly blended. Spoon into the souffle dish and bake
for 20-25 minutes.
Both of the above recipes from "The Fanny Farmer Cookbook", Alfred A.
Knopf, Inc. (c) 1979.
Yield: 6 servings
Source from luhu.jp
Tags
Deserts