John Myers
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Cheese Soufflé with Cherry Ice Cream
The perfect cheese soufflé with cherry ice cream recipe with a picture and simple step-by-step instructions.
Cherry ice-cream
- 130 g Morello cherries
- 1 piece Vanilla pod
- 200 ml Milk
- 300 g Cream
- 5 piece Egg yolk
- 80 g Sugar
- 60 ml Cranberry juice
- 60 ml Strawberry syrup
- 60 ml Cherry juice
- 600 g Cherry ice-cream
Cheese souffle
- 125 ml Milk
- 1 tsp Butter
- 1 tsp Flour
- 1 pinch Nutmeg
- 1 pinch Salt and pepper
- 2 piece Egg yolk
- 350 g Grated Gruyère
- 3 piece Protein
- 1 tbsp Butter
- 200 g Sour cherries
- 150 ml Cherry juice
- 150 ml Cranberry juice
- 1 Msp Cinammon
- 20 g Powdered sugar
- 3 tbsp Orange juice
- 1 tbsp Custard powder
Cherry ice-cream
- For the cherry ice cream, drain 100 g morello cherries. Bring the vanilla pulp with milk and cream to the boil. Mix egg yolks and sugar in a bump key until smooth.
- Add the hot vanilla cream in the bump key to the hot water bath and fold in with a rubber spatula. Pour the hot mass into a freezer bowl with a lid.
- Stir in the morello cherries, juice and syrup and let cool down a little. Place the bowl in the freezer for about 1 hour.
- After 1 hour, turn the bowl over to allow the cherries to settle on top. The ice cream is ready to serve after approx. 12 hours.
Souffle
- Bring the milk to the boil once for the soufflé. Melt the butter in a second saucepan and sweat the flour in it. Take the saucepan off the stove and stir in the hot milk thoroughly until you can no longer see any lumps.
- Season with nutmeg, salt and pepper. Heat again and simmer gently for 2 minutes, then remove from heat. Carefully stir in the egg yolks and cheese, then let the mixture cool down until it is just lukewarm.
- Beat the egg whites into very stiff snow and carefully fold into the cheese mixture. Preheat the oven to 180 ° C (convection 160 ° C).
- 4 Carefully butter out the fireproof molds and spread the cheese mixture on top. Put in the oven and bake the soufflé on the lower rack for 20–30 minutes.
- In the meantime, wash and stone the cherries. Bring to the boil with cherry and cranberry juice, cinnamon and powdered sugar. Cover and simmer for 10 minutes and then puree.
- Mix orange juice and pudding powder together and add. Bring to the boil again briefly, then set aside until the soufflés are ready. Your volume should have roughly doubled. Serve immediately with the cherry sauce and cherry ice cream.
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