Frozen Vanilla Souffle With Brandied Cherries

1. 1

   Wrap a strip of parchment paper around the outside of each of six 2/3 cup souffle dishes, extending paper about 2 inches above the edges. Secure paper with staples or rubber bands around dishes.

2. 2

   Combine the vanilla bean paste, sugar, lemon peel and 1 cup water in a small saucepan. Stir on medium heat until sugar has dissolved. Bring to a boil. Reduce heat to low; simmer, uncovered, without stirring, for 5 mins, or until the liquid has reduced by half. Cool.

3. 3

   Whisk the egg yolks and sour cream in a large bowl; gradually whisk in vanilla syrup.

4. 4

   Beat egg whites in a medium bowl with an electric mixture until firm peaks form. Fold egg whites into the sour cream mixture until well combined. Pour into souffle dishes. Freeze for 6 hours or preferably overnight, until firm.

5. 5

   Drain the cherries over a small saucepan; bring juice to a boil. Reduce heat to low; simmer, uncovered, for 5 mins, or until reduced by half. Pour the juice into a heatproof bowl; add the cherries and brandy.

6. 6

   Remove the paper collars from the souffle dishes. Serve the frozen souffles with the cherries.

* Per serving · 4 servings · Values may vary.

No additional tips available.