Black forest souffle

Yield: 1 Servings

Measure Ingredient
16 ounces Sour pitted cherries,
\N \N Drained (reserving liquid)
5 tablespoons Brandy (opt)
4 \N Squares (1oz ea) baking
\N \N Chocolate
2 \N Envelopes unflavored
\N \N Gelatin
3 \N Eggs, separated
1 can (14oz) sweetened condensed
\N \N Milk
1½ teaspoon Vanilla
1 cup Milnot

Chop cherries & marinate in brandy (or cherry liquid). Soak gelatin in ½ cup cherry juice. Beat egg yolks slightly; stir in sweetened milk & gelatin. Heat over low heat until gelatin dissolves; add chocolate & heat until melted & mixture thickens slightly. Stir in cherries & vanilla; chill until mixture mounds slightly when dropped from spoon. Whip Milnot & egg whites until mixture holds stiff peaks.

Fold in gelatin mixture. Pour into 1 quart souffle dish with 3" collar. Chill until set, several hours or overnight. Remove collar; garnish with cherries, chocolate curls or whipped topping.


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