Iced Cherry Soufflé

Soufflé glacé aux cerises

Preparation info
  • Serves


    • Difficulty


    • Ready in

      4 hr

Appears in
Paul Bocuse: Simply Delicious

By Paul Bocuse

Published 2014

  • About


  • 2 cups (500 ml) puréed cherries
  • Cherries for garnish
  • 2 table


Remove the stems and pits from the cherries you will be using for garnish. Poach them in a syrup flavored with maraschino liqueur. Leave them to cool completely.

Beat the egg yolks and sugar together until the mixture is pale and thick. Pour just a little milk over the mixture, whisk it, and then return it all to the saucepan. Return to moderate heat, stirring all the time, until the mi