It’s the ideal time of year for cherry-based creations.
Summer means it’s now cherry season. Thanks to Head Chef and Owner of Alchemy Restaurant & Bar, Brad Jolly, this cherry soufflé recipe could be the key to impressing the family this Christmas. Whip a batch up for Christmas lunch!
Snap a picture of your soufflés and tag us @bmagbrisbane #bmag
500g cherry puree
1 teaspoon cornflour
20g almond meal
25g butter, melted
3 egg whites
5 tablespoons sugar
Caramel Sauce: 100g sugar
- Blend cherries to a puree and reduce by half to 250ml
- Dissolve sugar and water in a pan. Heat to 116®C and add to 250ml puree
- Dissolve cornflour in a little water, add to cherry puree and cook for 2-3 minutes – be careful as the cherry puree may spit.
- Allow to cool
- Whisk egg whites in a kitchen aid, and slowly add sugar until soft peaks have formed.
- Add 4 teaspoons of the cherry puree to the egg whites and gently fold in, taste to see if you require more puree. Scoop into soufflé moulds that have been coasted with butter and almond meal.
- Add a little compote puree then smooth over. Clean mould and rims
- Bake at 180®C for 6-8 minutes in a fan-forced oven.
- Sprinkle with icing sugar and serve with caramel sauce, double cream and a cherry on top.
- Place 100g of sugar in a pot with enough water to just cover it
- Glad-wrap the top and cut a hole in the centre
- Boil until it just starts to go golden, then add the butter and cream, whisking well to stop it crystalizing.
- Serve with soufflés.
Prep time: 10min