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Receta Souffleed Cherry Soup (Soupe De Cerise Souffl
by Global Cookbook

Souffleed Cherry Soup (Soupe De Cerise Souffl
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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)
  •     Kirsch
  •     Egg yolk
  • 2 x Egg whites
  • 70 gm Sugar (2 1/2 ounce)
  • 1 1/2 Tbsp. Lemon juice

Direcciones

  1. By 'soup' Fredy Girardet means what many peoples would call a compote.
  2. 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.
  3. Put the cherries into a strainer to drain them, and keep the juice.
  4. Just before serving, pre-heat the oven to 260 oC (500 oF).
  5. Divide the cherries between four little souffle dishes 6 cm (2 3/8 in) in diameter and just cover them with their juice.
  6. 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.
  7. 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.
  8. Top up the moulds with the souffle mix.
  9. Bake the souffles at the bottom of the pre-heated oven for 5 min.
  10. Serve IMMEDIATELY.