CookEat Recipe
Maraschino Soufflé
A warm soufflé of milk, butter and eggs flavoured with Maraschino, with a fine sugar-dusted golden top.
Method
Steps
Step 1
Heat a conventional oven to 400°F. Lightly butter one ovenproof soufflé dish large enough for all the mixture with room to rise, using the additional butter.
Step 2
Whisk the half ounce sifted flour with the gill of cold milk in a saucepan for five minutes. Add the half ounce base butter, two ounces powdered sugar and two tablespoons Maraschino. Heat over moderate heat and slowly boil for five minutes, stirring constantly, until the base is smooth and thickened.
Step 3
Remove from the heat. Separate the five fresh shell eggs and stir all five yolks into the hot base one at a time. Transfer to a clean shallow bowl over ice water and stir until cold; keep the cooling prompt and proceed with the soufflé.
Step 4
Beat the same five egg whites to a stiff froth in a clean grease-free bowl. Fold them carefully into the cooled base for about one minute without beating out their air.
Step 5
Pour all the mixture into the buttered dish and dredge the separate tablespoon powdered sugar over the top. Bake for about twenty minutes as a guide, continuing until the soufflé is risen and set and its egg-containing centre reaches 74°C. Serve immediately.
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