Cherry Soufflé

The cherry soufflé is a delicious dessert that combines the lightness of the soufflé with the sweet sourness of cherries. Here’s the recipe:

Ingredients

• 4 syrupy cherries
• 3 large eggs
• 2 tablespoons of granulated sugar plus a little extra for sprinkling
• 1 tablespoon of flour
• 1 tablespoon of butter plus a little extra for greasing
• 100 ml of milk
• A pinch of salt
• Powdered sugar for serving (optional)

Preparation

1. Preheat the oven to 190 °C (375 °F).
2. Grease four soufflé ramekins with some butter and sprinkle the insides with a bit of granulated sugar, making it adhere to the walls. This will help the soufflés rise.
3. In a small saucepan, melt the butter over medium heat. Add the flour and cook for about a minute, stirring continuously.
4. Gradually pour in the milk, continuing to stir to avoid lumps, until you achieve a smooth and homogeneous béchamel sauce. Let it cool slightly.
5. Separate the yolks from the whites. Add the yolks to the béchamel along with two tablespoons of sugar and mix well.
6. In a clean bowl, beat the egg whites with a pinch of salt until they are stiff.
7. Gently fold the beaten egg whites into the béchamel mixture, trying to keep their airiness as much as possible.
8. Divide the syrupy cherries into the prepared ramekins.
9. Carefully pour the mixture into the ramekins, filling them up to 3/4 of their height.
10. Bake the soufflés for about 15 minutes or until they are puffed up and golden on the surface.
11. Serve immediately after baking, because soufflés tend to deflate quickly. If desired, you can dust them with powdered sugar.

Curiosity

The soufflé is known to be a dish that requires attention and precision in its preparation and service. The origin of the soufflé dates back to French cuisine of the 18th century, but sweet versions like the cherry one became popular only later, with the incorporation of different fruits and flavors.

I remind you that the key to a perfect soufflé lies in beating the egg whites until they are very firm and in folding them in gently to maintain the air in the mixture which will allow the soufflé to rise nicely in the oven. Happy cooking!