SCRUMPTIOUS CHERRY SOUFFLE
THIS is a simple souffle as it doesn’t require a creme patissiere base and uses a shop-bought cherry compote. It’s a great store-cupboard pudding to have ready at your fingertips. You could use any good quality compote in place of the cherry, or a homemade one if you have time. You will need 4-6 ramekins, or a 15cm (6in) souffle dish to make one large dessert. Serves 4-6
● 10g (¼oz) unsalted butter
● 90g (3¼oz) caster sugar, plus 1-2 tbsp to coat the ramekins
● 150g (5½oz) good quality dark chocolate, about 60% cocoa solids ● 60ml (2fl oz) water ● ½ tsp instant espresso powder ● 3 eggs ● 1 tbsp Kirsch ● 100g (3½oz) quality cherry compote, such as Bonne Maman
● 1½ tsp icing sugar Heat the oven to 200c/180c fan/ gas 6. Move an oven shelf to the top third of the oven and put a baking sheet on it to heat. Melt the butter and use it to brush 4-6 ramekin dishes, then pour the 1-2 tbsp caster sugar into the first ramekin. Tilt the ramekin to coat the bottom and sides evenly with the sugar, then pour the excess into the next ramekin. Repeat until all the ramekins are coated in sugar. Break the chocolate into small chunks and put into a small saucepan with the water and espresso powder. Melt over a low heat, stirring gently to combine, then remove from the heat and set aside to cool slightly. Separate the egg whites and yolks into two medium bowls. To the yolks add all but 1 tbsp of the sugar, and the Kirsch. Using a hand-held electric whisk, beat this mixture until pale and mousse-like. Using clean beaters, whisk the whites to medium stiff peaks, then whisk in the reserved 1 tbsp sugar quickly, to stabilise the whites. Stir the melted chocolate mixture into the yolk mixture, just until the mixture is marbled. Stir in one large spoonful of the egg whites to loosen the mixture, then add the remaining whites and carefully fold them in. Divide the cherry compote between the prepared ramekins, then top with the souffle mixture and use a palette knife to level the tops, scraping away any excess mixture. Clean the outside of the ramekins if necessary. Place the ramekins on the hot baking sheet in the oven and bake for 8-12 minutes, or until cooked but still uniformly wobbly when shaken. Remove the souffles from the oven, sift the icing sugar over the tops and serve immediately. There should be a generous 1 tsp of undercooked souffle mixture in the centre of each dessert.