• 500g cherry puree
  • 1 teaspoon cornflour
  • 12ml water
  • 30g sugar
  • 20g almond meal
  • 25g butter, melted
  • 3 egg whites
  • 5 tablespoons sugar
  • Caramel sauce

Caramel sauce

  • 100g sugar
  • 100ml cream
  • 20g butter


  1. Blend cherries to a puree and reduce by half to 250ml.
  2. Dissolve sugar and water in a pan and heat to 116⁰C and add to 250ml of puree.
  3. Dissolve cornflour in a little water and add to cherry puree, cook out for 2-3 minutes. Be careful as the cherry puree may spit, just turn down the temperature.
  4. Allow to cool before adding to soufflé.
  5. Whisk up egg whites in a kitchen aid and slowly add sugar until soft peaks have formed (2-3 minutes).
  6. Add 4 teaspoons of the cherry puree to the egg whites and gently fold in, taste to see if you require more puree. Scoop into soufflé moulds that have been coated with butter and almond meal.
  7. Add a little compote puree then smooth over and clean mould and rim.
  8. Bake at 180⁰C for 6-8 minutes in a fan-forced oven. Sprinkle with icing sugar and serve with caramel sauce, double cream and a cherry on top.

Caramel Sauce

Place 100g of sugar in a pot with enough water to just cover it. Glad wrap the top and cut a hole in the centre. Boil until it just starts to go golden, add the butter and then the cream whisking well to stop it crystallizing.

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