Rothschild Souffle

1. 1

   In a bowl, soak the fruits in the kirsch for 30 minutes or overnight.

2. 2

   Preheat the oven to 400.

3. 3

   Grease a 1-quart souffle dish with butter and dust with 2 tablespoons of the sugar; refrigerate.

4. 4

   In a saucepan, melt the 3 tablespoons of butter over moderate heat.

5. 5

   Whisk in the flour to form a paste and cook, whisking, for 1 minute.

6. 6

   Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened, 1 minute.

7. 7

   Remove the bechamel from the heat, then whisk in the vanilla and remaining 1/3 cup of sugar.

8. 8

   Whisk in 4 egg yolks; reserve the remaining yolk for another use.

9. 9

   In a clean bowl, beat the whites until firm peaks form; whisk one-third into the bechamel, then fold in the remaining whites.

10. 10

    Fold in the fruit and kirsch; scrape into the dish.

11. 11

    Bake for 25 minutes, until puffed and lightly golden.

12. 12

    Dust with confectioners' sugar and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.