Sour cherry soufflé
- Gluten Free
- Vegetarian
- Energy Kcal 242
- Carbohydrates g 38.1
- of which sugars g 30.6
- Protein g 9.3
- Fats g 5.9
- of which saturated fat g 2.53
- Fiber g 0.7
- Cholesterol mg 174
- Sodium mg 612
- Difficulty: Average
- Prep time: 15 min
- Cook time: 30 min
- Serving: 4
- Cost: Low
- Note + the cooling time of the syrup
PRESENTATION
Cherry soufflé. I mean, it’s really something special when it arrives at the table. Originating from France, this classic cherry dessert is about that tender, airy texture, with a flavor that's both tangy and sweet. In France, it’s kinda the go-to refined treat for showing off kitchen skills. And here's the thing, what sets this cherry soufflé apart is the use of fresh sour cherries, or amarene. They're pureed and mixed right into the batter—giving each bite a moist richness that's really hard to beat.
Folding in the egg whites by hand? Super important. Get that right, and you’ve got a dessert that rises tall and stays soft. Seriously good. The result is a cake that’s delicate and a bit fancy, but—truthfully—still something you can whip up at home. Many love how a cherry dessert recipe like this brings drama to the meal's end. For sure. There's nothing like seeing that soufflé puff up in the oven and come out all golden and steaming. They're usually baked in small ceramic molds, so each one feels like its own little present.
To really impress guests—or just treat yourself—serve these straight from the oven. The texture? So fluffy and soft, it almost melts when you take a bite. This easy cherry soufflé is great for all sorts of occasions, whether you’re aiming for something different at a dinner party or just want a fresh take on a fruit dessert. It captures that French precision—careful mixing, just the right bake, and a balance of flavors that makes it shine.
With this soufflé recipe, you get a homemade cherry soufflé that's both simple and kinda elegant, perfect for anyone who loves baking or wants to try something new with fruit. It’s a tasty way to enjoy the classic taste of cherries in a light, airy form that everyone will really really love. Whether for a special occasion or just because, this soufflé is bound to become a favorite pretty much in no time.
- INGREDIENTS
- Black cherried in syrup 1 ¼ cup (300 g)
- Fresh liquid cream ¼ cup (45 ml)
- Egg yolks 3 tbsp (50 g)
- Cornstarch 1 tbsp (15 g)
- Rice starch 3.6 tsp (15 g)
- Fine salt 1 pinch
- Egg whites 1 cup (250 g)
- Sugar 4 tbsp (50 g)
How to prepare Sour cherry soufflé
To prepare the sour cherry soufflé, blend the sour cherries with the juice (300 g total of pulp and preservation liquid) 1, until you get a smooth purée 2. Pour it into a small saucepan 3
and add the fresh liquid cream 4; stir and turn on the heat, then bring the mixture to a temperature of 194°F (you can measure it with a kitchen thermometer). While the mixture is heating, beat the eggs in a small bowl, add the corn and rice starch and mix to dissolve them 6.
When the sour cherries have reached 194°F 7, turn off the heat, let cool completely, and only then add the beaten eggs with the starches 8, mix 9, and set aside.
In a bowl, beat the egg whites with sugar using an electric mixer or a hand whisk 10 and add them to the cherry mixture 11, mixing from top to bottom so the egg whites do not lose their volume. Then butter and sugar the molds 12
Then fill them with the mixture up to the brim and level the surface with a spatula (13-14). Place the sour cherry soufflés in a preheated static oven at 338°F for about 13 minutes (to better gauge the cooking, you can test it on just one soufflé). Once cooked and well risen, remove the sour cherry soufflés from the oven and let them cool slightly 15, then dust them with powdered sugar before serving!