Name: Kirsch Soufflé
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 6
Cuisine: French
Ingredients: 50 g flour; 4 egg yolks; 7 egg whites; 2 tbsp unrefined caster sugar; 75 g unrefined sugar; 20 g butter; 200 ml milk; 125 ml kirsch; butter for greasing

Preparation info

Serves
6

Difficulty
Medium
Ready in
35 min

Appears in

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