We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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.
Remove the cherries from the skillet and set them aside.
In a bowl, beat the eggs using a mixer to achieve a light and airy mixture.
Add the sugar and continue beating. Finally, incorporate the flour, mixing gently with a spatula using soft, folding motions.
Grease oven-safe ramekins or molds with a bit of butter and dust them with flour.
Divide the soufflé batter among four individual molds. Add a few cooked cherries to each mold and cover with more batter.
Bake in a preheated oven at 180°C (350°F) for about 20 minutes.
Want to keep this recipe for later? We can email it to you!
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.
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).
