Joanne Harris, Fran Warde

Kirsch Soufflé

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

    • 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!

Ingredients

  • butter for greasing
  • 2 tbsp unrefined caster sugar
  • 50 g flour

Method

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