Cherry souffl
6 servings
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Cherry pure |
| 1 | tablespoon | Fresh lemon juice |
| 3 | Egg whites | |
| 1 | Pinch of salt | |
| Sugar to taste | ||
Pit and pur‚e enough sour cherries to make ¾ cup. (My guess is that something over 1 cup whole cherries will be required.) Preheat the oven to 375øF. Oil a 1-quart souffl‚ dish and sprinkle it with sugar. Heat the cherry pur‚e in a small pan. Add the lemon juice, salt, and sugar to taste, and stir to blend; remove from the heat.
Beat the egg whites until stiff but not dry and stir them into the hot pur‚e until evenly blended. Spoon into the souffl‚ dish and bake for 20-25 minutes.
Both of the above recipes from "The Fanny Farmer Cookbook", Alfred A.
Knopf, Inc. (c) 1979.
Related recipes
- Asparagus souffle
- Carrot souffle
- Carrot souffle'
- Carrot souffl
- Cherry bread
- Cherry dessert
- Cherry salad
- Cherry souffle
- Chocolate souffles
- Cinnamon cherry souffle
- Cream cheese souffle
- Dessert souffle
- Fruit souffle
- Lemon souffle'
- Potato souffle
- Pumpkin souffle
- Shrimp souffle
- Souffle sandwich
- Souffles potatoes
- Vegetable souffle