Frozen vanilla souffle with brandied cherries

Frozen Vanilla Souffle with brandied cherriesAustralian Women's Weekly


Frozen vanilla souffles with brandied cherries


Frozen vanilla souffles with brandied cherries

1.Wrap a strip of baking paper around the outside of six 2/3-cup (160ml) souffle dishes, extending paper about 5cm above the edges. Secure paper with staples or rubber bands around dishes.
2.Combine the vanilla bean paste, sugar, rind and the water in a small saucepan. Stir over a medium heat until sugar is dissolved. Bring to the boil; simmer, uncovered, without stirring, for about 5 minutes or until the liquid is reduced by half. Cool.
3.Whisk the egg yolks and sour cream in a large bowl; gradually whisk in vanilla syrup.
4.Beat egg whites in a small bowl with an electric mixture until firm peaks form. Fold egg whites through the sour cream mixture until well combined. Pour into souffle dishes; freeze for about 6 hours or overnight until firm.
5.Drain the cherries over a small saucepan; bring juice to the boil. Simmer, uncovered, for about 5 minutes or until reduced by half. Pour the juice into a heatproof bowl; add the cherries and brandy.
6.Remove the paper collars from the dishes; serve the frozen souffles with the cherries.

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