Serves 4 to 6
• 3 Tbs. butter
• 4 Tbs. flour
• ⅔ cup milk
• ⅓ cup cream
• ⅔ cup sugar
• 4 egg yolks
• 2 Tbs. Amaretto liqueur
• 1 cup halved, pitted dark cherries (preferably fresh)
• 5 egg whites
• pinch of cream of tartar
Garnish
• Raspberry Sauce
1. Melt the butter in a medium-sized, heavy-bottomed saucepan and stir in the flour. Stir the roux frequently as it cooks for several minutes over very low heat. Meanwhile, combine the milk and cream, and heat them to just below simmering.
2. Pour the milk and cream into the roux and stir vigorously until the mixture is smooth and thick. Stir in the sugar, and as soon as it is completely dissolved and incorporated into the sauce, remove the saucepan from the heat.
3. Beat in the egg yolks, one at a time, then return the sauce to very low heat. Stir constantly for a few minutes, just until the egg yolks begin to thicken. Remove from the heat and stir in the Amaretto and the halved cherries.
4. Preheat the oven to 400 degrees and prepare a soufflé dish with a buttered collar.
5. Beat the egg whites with the cream of tartar until they hold stiff peaks but are still glossy. Stir ⅓ of the egg whites into the thick sauce, then gently fold in the remaining egg whites.
6. Pile the soufflé mixture into the prepared dish and place it gently on the middle rack of the preheated oven. Turn the heat down to 375 degrees. Bake the soufflé for 35 to 40 minutes and serve it immediately, alone or with Raspberry Sauce.
