Today, we’re sharing a dessert that stands out for its soft and super airy texture—perfect for serving something different after a more formal dinner. This cherry soufflé is very simple to prepare, even for those with little experience in the kitchen. It’s also great for anyone who thinks making a...
Ingredients
cherries70g
eggs2
brown sugar50g
flour70g
butter70g
Nutrition (per serving)
Calories
196.3kcal (9.82%)
Protein
2.1g (4.26%)
Carbs
26.4g (9.6%)
Sugars
14.6g (29.26%)
Healthy Fat
2.8g
Unhealthy Fat
6.3g
% Daily Value based on a 2000 calorie diet
How to make Cherry Soufflé
- Step 1
In a skillet, melt one tablespoon of butter and add the cherries, halved. Reserve four cherries for decoration. Sauté the cherries for about four minutes until they are tender.
- Step 2
Remove the cherries from the skillet and set them aside.
- Step 3
In a bowl, beat the eggs using a mixer to achieve a light and airy mixture.
- Step 4
Add the sugar and continue beating. Finally, incorporate the flour, mixing gently with a spatula using soft, folding motions.
- Step 5
Grease oven-safe ramekins or molds with a bit of butter and dust them with flour.
- Step 6
Divide the soufflé batter among four individual molds. Add a few cooked cherries to each mold and cover with more batter.
- Step 7
Bake in a preheated oven at 180°C (350°F) for about 20 minutes.
Nutrition (per serving)
Nutrition (per serving)
Calories
196.3kcal (9.82%)
Protein
2.1g (4.26%)
Carbs
26.4g (9.6%)
Sugars
14.6g (29.26%)
Healthy Fat
2.8g
Unhealthy Fat
6.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Serve the soufflé immediately after removing it from the oven to prevent it from deflating.
You can use either fresh pitted cherries or frozen cherries, but ensure frozen cherries are thawed naturally at room temperature.
Grease and dust the ramekins properly to ensure the soufflé rises evenly and doesn't stick.
FAQS
Can I use frozen cherries for this recipe?
Yes, you can use frozen cherries, but make sure to thaw them naturally at room temperature before using.
How do I prevent the soufflé from deflating?
Serve the soufflé immediately after removing it from the oven to maintain its airy texture.
What type of molds should I use for the soufflé?
Use oven-safe ramekins or individual molds that are greased and dusted with flour.
Can I substitute brown sugar with white sugar?
Yes, you can substitute brown sugar with white sugar, but the flavor profile may slightly differ.
What temperature should I bake the soufflé at?
Bake the soufflé in a preheated oven at 180°C (350°F).
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