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Rothschild Soufflé

This souffle features preserved fruits and kirsch (cherry brandy). "The base for a sweet souffle is traditionally pastry cream," says Jacques Pepin. He substitutes bechamel here--it's "basically the same thing, but easier."

  • Total Time:
  • Servings: 4

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  • 1/2 cup candied and dried fruits, chopped into 1/4-inch pieces
  • 3 tablespoons kirsch (cherry brandy)
  • 3 tablespoons unsalted butter, plus more for greasing
  • 1/3 cup plus 2 tablespoons sugar
  • 3 1/2 tablespoons all-purpose flour
  • 1 cup cold whole milk
  • 1 teaspoon pure vanilla extract
  • 5 large eggs, separated
  • Confectioners' sugar, for dusting


  1. In a bowl, soak the fruits in the kirsch for 30 minutes or overnight. Preheat the oven to 400°. Grease a 1-quart soufflé dish with butter and dust with 2 tablespoons of the sugar; refrigerate. In a saucepan, melt the 3 tablespoons of butter over moderate heat. Whisk in the flour to form a paste and cook, whisking, for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened, 1 minute. Remove the béchamel from the heat, then whisk in the vanilla and remaining 1/3 cup of sugar. Whisk in 4 egg yolks; reserve the remaining yolk for another use.
  2. In a clean bowl, beat the whites until firm peaks form; whisk one-third into the béchamel, then fold in the remaining whites. Fold in the fruit and kirsch; scrape into the dish. Bake for 25 minutes, until puffed and lightly golden. Dust with confectioners' sugar and serve.

Suggested Pairing

Fruit-forward, off-dry Champagne: NV Veuve Clicquot Ponsardin Demi-Sec.

Contributed By Photo © Christina Holmes Published January 2014

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