Cherry Souffle
Submitted by shantay
A light, airy cherry souffle made with just pureed sour cherries, egg whites, lemon juice, and sugar. Only five ingredients stand between you and French pastry glory.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
35 minA souffle sounds intimidating until you realize this one has exactly five ingredients and takes 35 minutes from start to table.
Sour cherries get pureed, warmed, and brightened with fresh lemon juice. Stiffly beaten egg whites fold in to create that signature billowy rise.
Into a sugared souffle dish it goes, and 20 to 25 minutes later you pull out something tall, trembling, and blushing pink that tastes like concentrated cherry summer.
Serve immediately, because a souffle waits for no one.
Chef Tips
- Make sure egg whites are at room temperature; they whip to greater volume than cold ones
- Fold the whites into the hot puree quickly but gently; speed matters more than perfection here
- Oil and sugar the dish thoroughly so the souffle can climb the sides without sticking
- Don’t open the oven door during baking or the souffle may collapse before its moment of glory
Ingredients
Directions
Pit and purée enough sour cherries to make ¾ cup.
(My guess is that something over 1 cup whole cherries will be required.)
Preheat the oven to 375℉ (190℃).
Oil a 1-quart souffle dish and sprinkle it with sugar. Heat the cherry purée in a small pan.
Add the lemon juice, salt, and sugar to taste, and stir to blend; remove from the heat.
Beat the egg whites until stiff but not dry and stir them into the hot purée until evenly blended.
Spoon into the souffle dish and bake for 20 to 25 minutes.
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