Ingredients
-
Compote:
-
200g cherries
-
200ml (glass) cherry juice
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2 cardamom capsules
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½ vanilla pod
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1 star anise
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½ cinnamon stick
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15g sugar
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10g corn starch
-
Soufflés:
-
½ bio lemon
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2 (size M) eggs
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100g (double fat 60%) cream cheese
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30g sugar
-
12g corn starch
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5g flour
Directions
Try our sweet and tasty Cream cheese soufflés with cherry compote. It’s the perfect dessert for every occasion.
Ingredients
Compote: |
|
| 200g cherries | |
| 200ml (glass) cherry juice | |
| 2 cardamom capsules | |
| ½ vanilla pod | |
| 1 star anise | |
| ½ cinnamon stick | |
| 15g sugar | |
| 10g corn starch | |
Soufflés: |
|
| ½ bio lemon | |
| 2 (size M) eggs | |
| 100g (double fat 60%) cream cheese | |
| 30g sugar | |
| 12g corn starch | |
| 5g flour | |
Steps
|
1
|
To make the cherry compote, pour the cherries through a sieve and collect the juice. Split a cardamom pod and release the tiny seeds. Cut the vanilla pod open lengthwise and scrape out the pulp. Mix cherry juice, vanilla mark, star anise, cinnamon, sugar and cardamom in microwaveable bowl. Stir in the starch. Heat up the mixture at 1000 Watts for 2 ½ in the microwave. Finally add the cherries. |
|
2
|
To make soufflés, rinse lemon with hot water, dab dry, grate peel and squeeze the juice. Separate the eggs, beat the egg white with sugar until stiff. Mix cream cheese, egg yolks, starch, flour, lemon zest and juice, then fold the egg whites in gently. |
|
3
|
Fill the mixture into soufflé cups and bake at 180°C for 18-20 minutes (steam 3 / fan oven) Garnish with cherries and serve immediately. |
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