White Chocolate Cherry Soufflé
This is a great dessert or breakfast dish to make in winter. It's also a great treat for picky eaters who don't like cottage cheese. It takes on a whole new flavor—tender, delicious, and sweet and sour.
Ingredients · Servings 6
- Frozen cherries
- Butter
- Wheat flour
- Granulated sugar
- Corn starch
- Milk
- White chocolate
- Chicken egg
- Cream 33% (classic)
- Cream liqueur
- Almond flour
Method · 1 h
- Break the chocolate into pieces and place them in a bowl. Bring the milk to a boil and pour it over the chocolate. Let it sit for half a minute and stir.
- Sift together the flour and 1 teaspoon of starch. Separate the yolks from the whites. Set the whites aside. Beat the yolks with 2 tablespoons of sugar, add to the flour mixture, and mix until smooth.
- Pour the milk-chocolate mixture into the yolks in a thin stream, stir and pour into a saucepan.
- Place over low heat and simmer, stirring constantly, until thickened.
- Pour the cream liqueur into a small saucepan and simmer until the volume is reduced by half, pour into the egg base, and cool.
- Fold the cream into the cooled custard. Whisk the egg whites with the remaining sugar and gently fold into the main mixture.
- Preheat oven to 190°C. Grease individual ovenproof ramekins with butter and sprinkle with almond flour.
- Without defrosting, mix the cherries with 1 teaspoon of starch and distribute into the molds.
- Pour the egg-chocolate mixture over the molds. Place them on a baking sheet and bake for 15–18 minutes. Serve immediately.