Cherry Souffle

Cherry Souffles

Ingredients (makes 4 individual souffles)

  • 100g fresh cherries, stoned and chopped
  • 60g golden caster sugar, divided
  • 1 tablespoon corn flour
  • 2 tablespoons water
  • 3 egg whites or the equivalent in Just Whites (2 tablespoons of Deb El Just Whites mixed with 6 tablespoons warm water)
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla sugar
  • 20g butter, softened
  • cocoa powder for coating the ramekinsCherry Souffle


  1. Place chopped cherries and two tablespoons sugar in a saucepan, cook over medium heat for 15 minutes until the cherries have soften then mash them using a wooden spoon.Cherry Souffle
  2. Mix cornflour with water and add it to the cherry mixture stirring until incorporated.
  3. Preheat oven to 180ºC and prepare four ramekins by brushing with softened butter and coating with cocoa powder then place the coated ramekins in refrigerator.
  4. Place egg whites, cream of tartar, vanilla sugar and the remaining golden sugar in a mixing bowl and whisk until stiff peaks form.Cherry Souffle
  5. Mix the cherry mixture in by gently folding until incorporated.
  6. Divide into coated chilled ramekins and place in the oven.Cherry Souffle
  7. Bake for 6-8 minutes until well risen.
    Cherry Souffle
  8. Let the souffles cool down for couple minutes and serve. I topped them with whipped cream and cherries which was sweet on sweet, now thinking dark chocolate sauce would be a better match, try and let me know 🙂

Cherry Souffle

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