Rothschild Soufflé
A light and airy soufflé bursting with rich vanilla flavor and studded with kirsch-soaked candied fruits for an elegant, fruity finish.
Ingredients
candied and dried fruits
kirsch (cherry brandy)
unsalted butter
sugar
sugar
all-purpose flour
whole milk
pure vanilla extract
eggs, separated
Instructions
- Preheat oven to 375°F (190°C). Butter and sugar 6 individual ramekins or a large soufflé dish.
- In a small bowl, soak the candied and dried fruits in kirsch for about 15 minutes.
- Melt butter in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the milk, continuing to stir until the mixture thickens and comes to a gentle boil.
- Remove from heat and stir in 0.33 cup sugar and vanilla extract. Let cool slightly.
- Beat the egg yolks lightly, then whisk them into the cooled milk mixture until smooth.
- Stir in the kirsch-soaked fruits, draining any excess liquid.
- In a clean bowl, beat egg whites with 2 tablespoons sugar until stiff peaks form.
- Gently fold one-third of the egg whites into the custard mixture to lighten it, then fold in the remaining egg whites carefully to avoid deflating.
- Pour the batter into prepared ramekins or dish and smooth the top.
- Bake for 25-30 minutes until well risen, golden, and set.
- Serve immediately for the best soufflé puff and texture.
