CHERRY 'SOUP
A soufflé recipe for MMMMM--------------------------CHERRY 'SOUP'-------------------------------.
OtherOtherEasy45 minBy Northstar
Ingredients
Servings
4
- 1 kg Black cherries (2 1/4 lb), - stoned, weighing 400 g
- 30 g Unsalted butter (1 oz)
- 60 g Sugar (2 oz)
- Kirsch
Instructions
- 1
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.
- 2
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.
- 3
Put the cherries into a strainer to drain them, and keep the juice.
- 4
Just before serving, pre-heat the oven to 260 oC (500 oF).
- 5
Divide the cherries between four little souffle dishes 6 cm (2 3/8 in) in diameter and just cover them with their juice.
Tags
soupamericansouffles-recipesother