Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 kg Black cherries (2 1/4 lb), stoned, weighing 400 g (14 ounce)
- 30 gm Unsalted butter (1 ounce)
- 60 gm Sugar (2 ounce)
- Â Â Kirsch
- Â Â Egg yolk
- 2 x Egg whites
- 70 gm Sugar (2 1/2 ounce)
- 1Â 1/2 Tbsp. Lemon juice
Direcciones
- By 'soup' Fredy Girardet means what many peoples would call a compote.
- One day in advance, put 400 g (14 ounce) stoned cherries into a frying pan with the butter. Cook them gently till the juice runs. Add in the sugar and continue cooking till 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 mix. Put the egg yolk into a basin with 35 g (1 1/4 ounce) sugar. Beat it till it becomes pale and fluffy. Add in half a Tbsp. of lemon juice.
- In another basin, whisk the egg whites to hard peaks with the rest of the sugar, then mix in a tablespoonof lemon juice. Fold the whites delicately into the yolk mix using a spatula.
- Top up the moulds with the souffle mix.
- Bake the souffles at the bottom of the pre-heated oven for 5 min.
- Serve IMMEDIATELY.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 342 | |
| Calories from Fat 57 | 17% |
| Total Fat 6.54g | 8% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 1mg | 0% |
| Potassium 520mg | 15% |
| Total Carbs 69.81g | 19% |
| Dietary Fiber 4.9g | 16% |
| Sugars 62.1g | 41% |
| Protein 2.52g | 4% |
