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1
Place the cherries in a bowl, add the water and set aside to soak for 30 minutes.
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2
Drain and spread on a double thickness of paper towel to dry.
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3
Preheat oven to 350 degrees.
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4
Use one-half tablespoon of the butter to grease two 6-ounce souffle dishes.
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5
If you have heart-shaped glass or porcelain baking dishes, use them.
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6
Set the dishes in a large pan.
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7
Spread the cherries in the bottom of the dishes.
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8
Beat the egg yolk until light.
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9
Beat in the sugar and remaining butter until the mixture is creamy.
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10
Beat in the lemon juice, rind and flour, then beat in the cream or half-and-half.
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11
Because you are working with a small quantity of ingredients, it is better to prepare this mixture by hand, using a whisk or a hand-held electric beater instead of doing it in a big electric mixer or a food processor.
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12
Beat the egg white with the salt until stiff but not dry.
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13
Fold the egg white into the egg yolk mixture and pour the batter over the cherries in the baking dishes.
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14
Pour boiling water in the pan with the dishes so it comes halfway up the sides of the dishes.
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15
Place in the oven and bake about 30 minutes, until the tops are puffed and golden.
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16
Remove from the oven and allow to cool to room temperature.
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17
Dust with sifted confectioners' sugar before serving.
