Recipe

Vanilla cherry souffle

Aug 27, 2013 2:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
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Ingredients

Cherry puree
  • 300 gram cherries
  • 1 vanilla bean, split and scrapped
  • 1 tablespoon caster sugar
  • 50 gram butter, melted
  • caster sugar, to coat ramekins
  • 4 egg yolks
  • 100 gram caster sugar
  • 20 gram cornflour
  • 20 gram plain flour
  • 6 egg whites
  • icing sugar, to dust
  • vanilla ice-cream, to serve

Method

Vanilla cherry souffle
  • 1
    To make cherry puree, pit cherries and place them in a small saucepan with vanilla bean, sugar and 1 tbsp water.
  • 2
    带来的boil, then reduce heat and simmer for 5 minutes. Set aside to cool.
  • 3
    Remove the vanilla bean and puree cherries in a food processor or blender until smooth. Pass through a fine sieve to remove any lumps.
  • 4
    Preheat the oven to 200°C.
  • 5
    Brush six 1-cup capacity ramekins with melted butter, then coat with caster sugar.
  • 6
    Place egg yolks and 40g caster sugar in a bowl and beat until thick and pale.
  • 7
    Add the flours and mix until combined, then stir through 150ml of the cherry puree.
  • 8
    In a clean, dry bow, whisk the egg whites with a pinch of salt until soft peaks form.
  • 9
    Add 60g caster sugar to the egg whites and continue whisking until stiff.
  • 10
    Gently fold half the egg whites through the cherry mixture, then fold through the other half.
  • 11
    Spoon the mixture into the ramekins, tapping the bases gently to remove any air pockets.
  • 12
    Using a palette knife, smooth the surface of the souffle and run the tip of the knife around the rim (this will help them rise evenly).
  • 13
    Place the souffle on a tray and cook in the oven for 15 minutes or until risen and golden.
  • 14
    Dust with the icing sugar and serve with ice-cream.

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