From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Mon, 20 Sep 1993 12:00:00 +0200
Servings: 4
MMMMM--------------------------CHERRY 'SOUP'-------------------------------
1 kg Black cherries (2 1/4 lb), 30 g Unsalted butter (1 oz)
- stoned, weighing 400 g 60 g Sugar (2 oz)
- (14 oz) Kirsch
MMMMM-----------------------------SOUFFLE----------------------------------
1 x Egg yolk 70 g Sugar (2 1/2 oz)
2 x Egg whites 1 1/2 tb Lemon juice
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)
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.