Cherry Ripe soufflé

AT A GLANCE

  • Serves 6 people

"When I visited Bistro Moncur recently, I had decided on the Cherry Ripe soufflé for dessert before our entrée arrived, and it didn't disappoint. Would chef Sam Kane be happy to share the recipe?"
Eliza Milner, Balmain, NSW

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

  • For brushing: softened butter
  • For dusting: Dutch-process cocoa powder
  • 200 gm frozen pitted cherries, defrosted, drained well
  • 110 gm caster sugar
  • 15 gm cornflour
  • 150 gm eggwhite (about 5 eggs)
  • 60 gm milk chocolate, finely chopped
  • 15 gm cocoa nibs (see note)
  • 40 gm shredded coconut
  • To serve: vanilla ice-cream
01   Brush six 250ml soufflé moulds with softened butter, dust with cocoa powder and refrigerate until required.
02   Process cherries in a blender or food processor until smooth. Transfer 180gm of cherry purée to a saucepan along with 55gm sugar and stir to dissolve over low heat. Whisk remaining cherry purée with cornflour in a small bowl to combine. Add to saucepan and bring to the simmer, stirring occasionally, until thick and cornflour is cooked (10-15 minutes). Set aside to cool.
03   Preheat oven to 175C. Whisk eggwhite in an electric mixer until firm, then add remaining sugar a tablespoon at a time, whisking continuously until thick and glossy. Fold a third of the meringue mixture into the cherry mixture, then fold in half of the remaining meringue along with chocolate, cocoa nibs and 50gm coconut, followed by the remaining meringue. Spoon into prepared moulds, smooth tops, scatter with remaining coconut and bake until golden and risen (12-15 minutes). Serve immediately with vanilla ice-cream.
Note Cocoa nibs are available from select health-food shops.
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