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 ramekins
- 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.
- Mix cornflour with water and add it to the cherry mixture stirring until incorporated.
- 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.
- Place egg whites, cream of tartar, vanilla sugar and the remaining golden sugar in a mixing bowl and whisk until stiff peaks form.
- Mix the cherry mixture in by gently folding until incorporated.
- Divide into coated chilled ramekins and place in the oven.
- Bake for 6-8 minutes until well risen.
- 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 🙂