Title: Souffleed Cherry Soup (Soupe De Cerise Souffl
Categories: Desserts
Yield: 4 Servings

--------------------------------CHERRY 'SOUP--------------------------------
1 kg Black cherries (2 1/4 lb),
- stoned, weighing 400 g
- (14 oz)
30 g Unsalted butter (1 oz)
60 g Sugar (2 oz)
Kirsch

----------------------------------SOUFFLE----------------------------------
Egg yolk
2 x Egg whites
70 g Sugar (2 1/2 oz)
1 1/2 tb Lemon juice

By 'soup' Fredy Girardet means what many peoples would call a compote.

One day in advance, put 400 g (14 oz) stoned cherries into a frying pan
with the butter. Cook them gently until the juice runs. Add the sugar and
continue cooking until the sugar slightly caramelises. At this point, pour
in a generous dash of kirsch and flambe it. Take the pan off the stove.

Put the cherries into a strainer to drain them, and keep the juice.

Just before serving, pre-heat the oven to 260 oC (500 oF).

Divide the cherries between four little souffle dishes 6 cm (2 3/8 in) in
diameter and just cover them with their juice.

Prepare the souffle mixture. Put the egg yolk into a basin with 35 g (1 1/4
oz) sugar. Beat it until it becomes pale and fluffy. Add half a tablespoon
of lemon juice.

In another basin, whisk the egg whites to firm peaks with the rest of the
sugar, then fold in a tablespoonof lemon juice. Fold the whites delicately
into the yolk mixture using a spatula.

Top up the moulds with the souffle mixture.

Bake the souffles at the bottom of the pre-heated oven for 5 minutes.

Serve IMMEDIATELY.

(From: Fredy Girardet, Cuisine spontanee, M Papermac, ISBN 0 333 40957 4)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini