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Cloud-like Cherry Amaretto Soufflé – vegetarian recipe
Stav Kogan

Cloud-like Cherry Amaretto Soufflé

Ready to conquer the king of desserts? This guide shows you how to create a perfectly risen, golden-brown Cherry Amaretto Soufflé with a warm, airy center bursting with sweet dark cherries and fragrant Amaretto. A true showstopper for any special occasion.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 serving
Calories: 310
Ingredients Method Nutrition

Ingredients
  

  • Soufflé Base
  • 3 Tbs. / 45 g (1.59 oz) unsalted butter, plus more for the dish
  • 4 Tbs. / 30 g (1.06 oz) all-purpose flour
  • ⅔ cup (160 ml / 5.4 fl oz) whole milk
  • ⅓ cup (80 ml / 2.7 fl oz) heavy cream
  • ⅔ cup (135 g / 4.8 oz) granulated sugar, plus more for the dish
  • 4 large egg yolks, at room temperature
  • 2 Tbs. / 30 ml (1 fl oz) Amaretto liqueur
  • 1 cup (150 g / 5.3 oz) halved, pitted dark cherries, fresh or frozen (thawed)
  • Meringue
  • 5 large egg whites, at room temperature
  • pinch / ⅛ tsp cream of tartar
Garnish
  • Raspberry Sauce, for serving
  • Powdered sugar, for dusting (optional)
  • Ensure your egg whites and the bowl you whip them in are completely free of any fat or egg yolk. Even a tiny speck can prevent the whites from reaching their full, airy volume.
  • For a perfectly straight rise, run your thumb or the tip of a knife around the inside rim of the filled soufflé dish before baking. This creates a small trench that encourages the soufflé to go straight up instead of spilling over.
  • Resist the urge to peek! Opening the oven door, especially during the first 25-30 minutes, lets in a rush of cold air that can cause your beautiful soufflé to collapse.
  • Room temperature eggs are your best friend. The whites will whip up higher and the yolks will incorporate more smoothly into the base when they aren't chilled.

Method
 

  1. Prepare the Soufflé Dish: Preheat your oven to 400°F / 200°C. Generously butter a 1. 5-quart (or 6-cup) soufflé dish.
  2. Coat the inside completely with granulated sugar, tapping out any excess. This sugary wall helps the soufflé climb. For an extra-tall soufflé, create a 'collar' by buttering and sugaring a piece of parchment paper and tying it around the outside of the dish so it extends 2-3 inches above the rim.
  3. Make the Roux: In a medium, heavy-bottomed saucepan, melt the 3 Tbs. of butter over low heat.
  4. Whisk in the flour to form a smooth paste (a roux).
  5. Cook, stirring frequently, for 2-3 minutes to cook out the raw flour taste.
  6. Do not let it brown.
  7. Create the Pastry Cream Base: While the roux cooks, combine the milk and cream in a separate small saucepan and heat until it's just simmering. Gradually pour the hot milk mixture into the roux, whisking vigorously and constantly to prevent lumps.
  8. Continue cooking and whisking until the mixture is very thick and smooth.
  9. Whisk in the sugar until it's completely dissolved, then remove the pan from the heat.
  10. Add Flavor and Richness: Beat the egg yolks into the hot base one at a time, mixing well after each addition. Return the saucepan to very low heat and stir constantly for 2-3 minutes, just until the base thickens slightly from the yolks. Be careful not to scramble the eggs!
  11. Remove from the heat and stir in the Amaretto liqueur and the halved cherries.
  12. Set aside to cool slightly.
  13. Whip the Meringue: In a large, spotlessly clean bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed.
  14. Once they become foamy, increase the speed to high and beat until they form stiff, glossy peaks. You'll know they're ready when you can lift the beater and the peak holds its shape without flopping over.
  15. Fold and Combine: Gently stir about one-third of the whipped egg whites into the cherry base to lighten it.
  16. Then, add the remaining egg whites on top.
  17. Using a large spatula, gently fold them in by cutting down through the center, scraping along the bottom of the bowl, and lifting the mixture up and over. Rotate the bowl and repeat until just combined, with no large streaks of white remaining. Be careful not to overmix and deflate the air.
  18. Bake to Perfection: Carefully spoon the soufflé mixture into your prepared dish.
  19. Place it on the middle rack of the preheated oven and immediately reduce the oven temperature to 375°F / 190°C.
  20. Bake for 35 to 40 minutes, or until the soufflé is puffed, golden brown, and a skewer inserted into the center comes out mostly clean.
  21. Do not open the oven door for the first 25-30 minutes!
  22. Serve Immediately: The magic of a soufflé is fleeting!
  23. Serve it the moment it comes out of the oven, dusted with powdered sugar and drizzled with a vibrant Raspberry Sauce, if desired.

Nutrition

Calories: 310kcalCarbohydrates: 35gProtein: 7gFat: 15g

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