Rothschild Soufflé

(0)
(0)
(0)
(0)
(0)
(0)
Serving Size: 4
Prep Time:
Total Time:

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."

Ingredients

  • 0.5 cup candied and dried fruits, chopped into 1/4-inch pieces
  • 3 Tbsp kirsch (cherry brandy)
  • 3 Tbsp unsalted butter, plus more for greasing
  • 0.33 cup plus 2 Tbsp sugar
  • 3.5 Tbsp all-purpose flour
  • 1 cup cold whole milk
  • 1 tsp pure vanilla extract
  • 5 large eggs, separated
  • confectioners' sugar, for dusting

Directions

  1. 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.
  2. 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.

America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies

Recipe Credit: Jacques Pépin
Image Credit: Christina Holmes