Souffled Cherry Soup

From: (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

      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.
  (From: Fredy Girardet, Cuisine spontanee, M Papermac, ISBN 0 333 40957 4)


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