Soufflé aux Cerises (Cherry Soufflé)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Soufflé au kirsch
- stoned cherries
- raspberry purée
Instructions
- Prepare a Soufflé au kirsch as given in its own recipe.
- Make a compote of stoned cherries and bind it with raspberry purée.
- Serve the compote as an accompaniment to the soufflé.