Cherry soufflé

    30 min

    I love using fresh cherries in a soufflé and the result is always a decadent and light result, perfect as a dessert for a special occasion.


    Hampshire, England, UK
    9 people made this

    Serves: 4 

    • 200g fresh cherries, stoned and chopped
    • 1 teaspoon lemon juice
    • 120g caster sugar
    • 2 teaspoons cornflour
    • 1 tablespoon water
    • cocoa powder, as needed for dusting
    • 6 egg whites

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. In a saucepan over a medium heat, combine the cherries, lemon juice and half of the sugar and gently cook for 20 minutes until the cherries are soft and broken down. Remove from the heat and purée until completely smooth. Mix the cornflour with the water then add to the mixture.
    2. Preheat the oven to 180 C / Gas 4. Grease 4 individual ramekins and dust with cocoa powder.
    3. In a bowl, whisk the egg whites until stiff peaks form then gradually add the remainder of the sugar. Stir through the cherry mixture. Divide equally between the prepared ramekins.
    4. Bake in the preheated oven for 8 to 10 minutes until risen. Remove from the oven and serve immediately dusted on top with a little cocoa powder.

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    Reviews in English (1)


    I believe I would like it better with slightly less sugar and more cherries.  -  07 Mar 2018