Kirsch Soufflé


Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Soufflé means ‘blown’, like glass, and people tend to think that soufflés are delicate and tricky to make. This isn’t true; it’s a quick, light, versatile dish – just avoid opening the oven door while your soufflé is Cooking, and eat it straight away once cooked. This shouldn’t be a problem – it’s irresistible!


  • butter for greasing
  • 2 tbsp unrefined caster sugar
  • 50 g flour
  • 200 ml milk
  • 75 g unrefined sugar
  • 20 g butter
  • 4 egg yolks
  • 125 ml kirsch
  • 7 egg whites


    Heat the oven to 190°C/gas 5.

    Take a 20cm soufflé dish – or 6 individual ramekins – and lightly rub with a little butter, then coat with a layer of sugar. Roll the dish(es) around until evenly coated with the sugar.

    Place the flour in a bowl, add a little milk and work to form a smooth paste.

    Heat the remaining milk, sugar and butter in a saucepan. When this reaches the boil, slowly pour it into the flour paste, whisking with a balloon whisk until the mixture is smooth. Return the mixture to the pan and bring to the boil, stirring constantly. Remove from the heat and add the egg yolks and kirsch, mixing well until smooth.

    Beat the egg whites in a large bowl with an electric whisk until stiff. Add the kirsch mixture to the whites and fold in quickly until evenly blended. Carefully pour into the prepared soufflé dish or dishes, put immediately into the oven and cook for 10 minutes.

    Without removing the soufflé from the oven, dust with icing sugar and cook for a further 5 minutes. Serve immediately on warmed plates.