- ACTIVE: 25 MIN
- TOTAL TIME:
- SERVINGS: 4
This soufflé features preserved fruits and kirsch (cherry brandy). "The base for a sweet soufflé is traditionally pastry cream," says Jacques Pépin. He substitutes béchamel here—it's "basically the same thing, but easier."
- 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
- 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.
- 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.
Fruit-forward, off-dry Champagne: NV Veuve Clicquot Ponsardin Demi-Sec.