TOPPING
1/2 Whole cherry preserves
2 tb Kirsch; (clear cherry
; brandy)
1/2 c Chilled whipping cream
2 tb Sugar
1/2 ts Vanilla extract
SOUFFLES
Butter
Finely ground almonds or
-sugar
3 tb All purpose flour
3/4 c Milk
1/3 c Plus 1 tablespoon sugar
1/2 c Dried tart cherries
4 Egg yolks
2 tb Unsalted butter; (1/4 stick)
3 tb Kirsch; (clear cherry
; brandy)
2 ts Vanilla extract
1/4 ts Ground cinnamon
5 lg Egg whites
1 Pinches salt
Topping:
Mix preserves and 1 tablespoon kirsch in small bowl; set mixture aside.
Combine cream, sugar, vanilla and remaining 1 tablespoon kirsch in medium
bowl. Beat to soft peaks. Cover and refrigerate whipped cream. (Can be
prepared 6 hours ahead.)
For souffles:
Preheat oven to 400F. Butter six 1 1/4-cup souffle dishes. Sprinkle with
almonds or sugar. Place flour in heavy large saucepan. Gradually whisk in
milk. Mix in 1/3 cup sugar, then cherries. Bring to boil, stirring
constantly. Remove from heat. Mix in yolks 1 at a time. Add butter and stir
until melted. Mix in kirsch, vanilla and cinnamon. (Souffle base can be
prepared 2 hours ahead. Press plastic onto surface and let stand at room
temperature. Before continuing, reheat over low heat until barely warm,
stirring constantly.)
Beat whites and salt in large bowl until soft peaks form. Add remaining
tablespoons sugar and beat until stiff but not dry. Mix 1/4 of whites into
souffle base. Gently fold in remaining whites. Divide among prepared
dishes. Place in oven and reduce temperature to 375F. Bake souffles until
firm to touch and tops are brown, about 18 minutes. Serve immediately,
topping each with dollop of whipped cream and spoonful of cherry preserves
mixture.
Makes 6.
Yields
1 servings