Souffle means 'blown', like glass, and people tend to think that souffles are delicate and tricky to make. This isn't true; it's a quick, light, versatile dish -just avoid opening the oven door while your souffle is cooking, and eat it straight away once cooked. This shouldn't be a problem it's irresistible!
butter for greasing
2 tbsp unrefined caster sugar
50 g flour
200 ml milk
75 g unrefined sugar
20 g butter
4 egg yolks
125 ml kirsch
7 egg whites
1. Heat the oven to 190°C/gas 5.
2. Take a 20 cm souffle dish - or 6 individual ramekins - and lightly rub with a little butter, then coat with a layer of sugar.
Roll the dish(es) around until evenly coated with the sugar.
3. Place the flour in a bowl, add a little milk and work to form a smooth paste.
4. Heat the remaining milk, sugar and butter in a saucepan. When this reaches the boil, slowly pour it into the flour paste,
whisking with a balloon whisk until the mixture is smooth. Return the mixture to the pan and bring to the boil, stirring constantly. Remove from the heat and add the egg yolks and kirsch, mixing well until smooth.
5. Beat the egg whites in a large bowl with an electric whisk until stiff. Add the kirsch mixture to the whites and fold in quickly until evenly blended. Carefully pour into the prepared souffle dish or dishes, put immediately into the oven and cook for 10 minutes.
6. Without removing the souffle from the oven, dust with icing sugar and cook for a further 5 minutes. Serve immediately on warmed plates.
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